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Braised ginger pak choi & mushrooms
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2 tsp toasted sesame oil
235g pack pak choi, sliced
250g chestnut mushrooms, quartered
3cm piece ginger, grated
500ml Cooks’ Ingredients Vegetable Stock
½ tsp Chinese five spice seasoning
225g can bamboo shoots, drained
250g pouch Waitrose
Love Life Barley, Wheatberries, Spelt & Rice (selected stores)
1. Heat the oil in a large saucepan and fry the white parts of the pak choi, plus the mushrooms and ginger for 1-2 minutes.
2. Add the vegetable stock, five spice and bamboo shoots, and bring to the boil. Cover and simmer for 5 minutes.
3. Heat the grain pouch according to the pack instructions and stir into the broth, along with the green parts of the pak choi. Heat until pak choi is wilted.
2 of your 5 a day
low in fat
Typical values per serving:
This recipe was first published in March 2016.