Indonesian pak choi with cashew nuts
Ingredients
- 300 g white rice
- 500 g pak choi (bok choi)
- olive oil / wok oil
- ½ winter carrot, cut into thin disks
- 100 g mixed edible fungi (mushrooms and toadstools), cleaned
- salt and pepper
- 1 small bowl of boemboe (prepared spices) for Sajoer Tjampoer
- 100 g salted cashew nuts
Preparation
Boil the rice until cooked, according to the instructions on the packet. Wash and cut the pak choi into rough strips.
Put a little oil into the pan / wok and stir-fry the pak choi with the carrots and mushrooms / toadstools in 2 min. until crispy. Add salt and pepper. Stir in 1 dl water and the boemboe, and allow to simmer for approx. 3 min.
Add the cashew nuts. Serve the rice in portions, then ladle the mixture over the top.
Nutritions
- Carbs
- 74 g
- 27 %
- Fats
- 27 g
- 39 %
- Protein
- 13 g
- 26 %
- Kcal
- 595
- 30 %
- Sat. fat
- 4 g
- 20 %