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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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)

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.

Typical values per serving when made using specific products in recipe