PAK CHOI & KING OYSTER MUSHROOMS
Servings: 4
Ingredients
12 whole baby pak choi, rinsed
½ tbsp peanut or sunflower oil
100g king oyster mushrooms
SAUCE:
1 tbsp light soy sauce
1 tsp dark soy sauce
4 tbsp oyster sauce
2 tbsp palm sugar
3 tbsp prepared NOMU Chicken or Vegetable STOCK
TO SERVE:
Sesame seeds, lightly toasted
Directions
Place all of the sauce ingredients in a saucepan and heat through over low heat, stirring slowly. Once the sugar has dissolved, remove the pan from the heat.
Steam the pak choy in a bamboo steamer until they are bright green and tender. Alternatively, if you have a pot of hot stock or broth on the go, poach the pak choy quickly in the pot. Arrange on four serving plates.
Heat the oil in a large pan and add the mushrooms. Flash fry the mushrooms until they are just cooked and golden brown. Add the prepared sauce to the pan and glaze the mushrooms. Pour the mushrooms and sauce over the portions of steamed pak choy.
Top with lightly toasted sesame seeds and serve immediately.
Tip: For a bit of chilli heat, add a good pinch of NOMU Crushed Birds Eye Chilli Flakes to the sauce.
Ingredients
12 whole baby pak choi, rinsed
½ tbsp peanut or sunflower oil
100g king oyster mushrooms
SAUCE:
1 tbsp light soy sauce
1 tsp dark soy sauce
4 tbsp oyster sauce
2 tbsp palm sugar
3 tbsp prepared NOMU Chicken or Vegetable STOCK
TO SERVE:
Sesame seeds, lightly toasted
Directions
Place all of the sauce ingredients in a saucepan and heat through over low heat, stirring slowly. Once the sugar has dissolved, remove the pan from the heat.
Steam the pak choy in a bamboo steamer until they are bright green and tender. Alternatively, if you have a pot of hot stock or broth on the go, poach the pak choy quickly in the pot. Arrange on four serving plates.
Heat the oil in a large pan and add the mushrooms. Flash fry the mushrooms until they are just cooked and golden brown. Add the prepared sauce to the pan and glaze the mushrooms. Pour the mushrooms and sauce over the portions of steamed pak choy.
Top with lightly toasted sesame seeds and serve immediately.
Tip: For a bit of chilli heat, add a good pinch of NOMU Crushed Birds Eye Chilli Flakes to the sauce.
Ingredients
12 whole baby pak choi, rinsed
½ tbsp peanut or sunflower oil
100g king oyster mushrooms
SAUCE:
1 tbsp light soy sauce
1 tsp dark soy sauce
4 tbsp oyster sauce
2 tbsp palm sugar
3 tbsp prepared NOMU Chicken or Vegetable STOCK
TO SERVE:
Sesame seeds, lightly toasted
Directions
Place all of the sauce ingredients in a saucepan and heat through over low heat, stirring slowly. Once the sugar has dissolved, remove the pan from the heat.
Steam the pak choy in a bamboo steamer until they are bright green and tender. Alternatively, if you have a pot of hot stock or broth on the go, poach the pak choy quickly in the pot. Arrange on four serving plates.
Heat the oil in a large pan and add the mushrooms. Flash fry the mushrooms until they are just cooked and golden brown. Add the prepared sauce to the pan and glaze the mushrooms. Pour the mushrooms and sauce over the portions of steamed pak choy.
Top with lightly toasted sesame seeds and serve immediately.
Tip: For a bit of chilli heat, add a good pinch of NOMU Crushed Birds Eye Chilli Flakes to the sauce.
Ingredients
12 whole baby pak choi, rinsed
½ tbsp peanut or sunflower oil
100g king oyster mushrooms
SAUCE:
1 tbsp light soy sauce
1 tsp dark soy sauce
4 tbsp oyster sauce
2 tbsp palm sugar
3 tbsp prepared NOMU Chicken or Vegetable STOCK
TO SERVE:
Sesame seeds, lightly toasted
Directions
Place all of the sauce ingredients in a saucepan and heat through over low heat, stirring slowly. Once the sugar has dissolved, remove the pan from the heat.
Steam the pak choy in a bamboo steamer until they are bright green and tender. Alternatively, if you have a pot of hot stock or broth on the go, poach the pak choy quickly in the pot. Arrange on four serving plates.
Heat the oil in a large pan and add the mushrooms. Flash fry the mushrooms until they are just cooked and golden brown. Add the prepared sauce to the pan and glaze the mushrooms. Pour the mushrooms and sauce over the portions of steamed pak choy.
Top with lightly toasted sesame seeds and serve immediately.
Tip: For a bit of chilli heat, add a good pinch of NOMU Crushed Birds Eye Chilli Flakes to the sauce.
