This recipe is long in the starting blocks: Finished text, photo finished. However, we didn’t like the photo, that’s why we had to wait with the publication… for a long long time… It’s already been 1 year But better late than never! We have revised the recipe now and made it less complicated.
Pak Choi is a dish we both enjoy, the flavor is outstanding, raw or cooked! The slight taste of mustard is very interesting.
If you want no spiciness, you can leave out the chili peppers completely, optional you can serve chili at the table – according to taste. However, one should’t forget that chili does’t unfold its flavor immediately, specially dried chili. In addition, we hardly use any salt for cooking anymore, we only add some on top right before eating – if at all. You get used to it and get to know the natural flavors of ingredients. It is said that the body needs an average of only about 3 weeks to accustom to use a small amount of salt – it’s worth it!
Ingredients
| 300 g | bok Choy |
| 250 g | mushrooms |
| 400 ml | coconut milk |
| 400 ml | vegetable broth |
| 50 g | cashew nuts |
| 4 | garlic cloves |
| 1 | red chilli |
| 1 tsp | garam masala |
| 1 tsp | curry powder (hot) |
| 1 tsp | black peppercorns |
| coconut oil |
Directions
- 1Wash all Veggies, peel garlic and halve, cut chili and Pak Choi in rings, halve mushrooms
- 2Sauté garlic and chilli with Garam masala and curry powder in a saucepan over medium heat with little coconut oil for 3 minutes
- 3Add peppercorns, cashew nuts, coconut milk and vegetable broth and just cook shortly
- 4Let it simmer for another 5 minutes with the mushrooms, stirring occasionally
- 5Gently add Pak Choi and simmer for 3 minutes
