Braised ginger pak choi & mushrooms

Name: Braised ginger pak choi & mushrooms
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 2 tsp toasted sesame oil; 235 g pak choi, sliced; 250 g chestnut mushrooms, quartered; 3 cm piece ginger, grated; 500 ml Cooks’ Ingredients Vegetable Stock; ½ tsp Chinese five spice seasoning; 225 g can bamboo shoots, drained; 250 g Waitrose Love Life Barley, Wheatberries, Spelt & Rice (selected stores)

This soup brings together the simple flavours of the earthy chestnut mushrooms and ginger braised pak choi and elevates them with the Chinese five spice.

5 out of 5 stars(1) Rate this recipe

VegetarianLow fat2 of your 5 a day

Serves2
CourseMain meal
Prepare5 mins
Cook10 mins
Total time15 mins

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Ingredients

2 tsp toasted sesame oil
235g pak choi, sliced
250g chestnut mushrooms, quartered
3 cm piece ginger, grated
500ml Cooks’ Ingredients Vegetable Stock
½ tsp Chinese five spice seasoning
225g can bamboo shoots, drained
250g Waitrose Love Life Barley, Wheatberries, Spelt & Rice (selected stores)

Method

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.
Add the vegetable stock, five spice and bamboo shoots, and bring to the boil. Cover and simmer for 5 minutes.
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.