Vegetable Pan with Pak Choi and Mushrooms




Rating: 3.0087 / 5.00 (115 Votes)


Total time: 15 min

Servings: 2.0 (servings)

Ingredients:















Instructions:

For the vegetable pan, peel the potatoes and cut into cubes. Cut the herb mushrooms into cubes as well. Wash the leek and pak choi and cut into fine strips.

Fry the potato and mushroom cubes in hot olive oil until brown all over. Reduce heat, add leek and sauté. Add coconut milk and vegetable soup and simmer for 10 minutes.

Add pak choi for the last 4 minutes. If necessary, add a little more water. Meanwhile, toast the pine nuts in a dry pan.

Season the vegetable pan with Ras el Hanout and season with lemon juice and salt, if desired. Sprinkle with the toasted pine nuts before serving.

Preparation Tip:

Replacing the North African spice mixture Ras el Hanout with curry gives the vegetable pan an Indian touch for a change.

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