Wakame seaweed vegetables with pak choi and mushroom sauce

Ingredients for 4 servings:

• 50 g seaweed (wakame seaweed), dried
• 200 g Pak Choi (baby Pak Choi)
• 400 g mushrooms
• 1 m.-sized onion(s)
• 2 tbsp oil
• 400 ml milk
• 3 tbsp flour
• salt and pepper
• curry powder

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

Soak the wakame seaweed in cold water for 10 minutes. Discard the soaking water and cut the wakame seaweed into bite-sized pieces. Bring to a rolling boil in 5 liters of unsalted water. Meanwhile, wash and finely slice the bok choy. Peel and finely dice the onion. Sauté both in oil. Thinly slice the mushrooms, add them, and sauté for about 5 minutes. Separately, stir the milk and flour until smooth, add them, and simmer for another 5 minutes, bringing to a boil once. Finally, season with salt, pepper, and curry powder. Drain the wakame seaweed, arrange on plates, pour the sauce over it, and serve.