Pak Choi and oyster mushrooms in coconut milk

Ingredients for 2 servings:

• 500 g pak choi
• 2 king oyster mushrooms
• 3 spring onions
• 2 garlic cloves, finely chopped
• 1 tsp ginger, very finely diced
• n. B. Chili pepper(s), without seeds, quantity according to spiciness and taste, very finely diced
• 200 ml coconut milk
• salt and pepper
• some lime juice
• some coconut oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

vegan

Clean the pak choi, remove the stalk, loosen the individual leaves, and wash them. Cut the white stalk into thin strips and the green part into wider ones. Clean, wash, and slice the spring onions into rings. Clean the king oyster mushrooms, wipe them with a damp paper towel, and cut them into 2-centimeter-thick slices. Heat the coconut oil. Sauté the white parts of the pak choi and the spring onions together with the garlic and ginger for about five minutes over medium heat. The vegetables should not brown. Add the green parts, the chili, and the coconut milk, and sauté for another three minutes. Meanwhile, in a second pan, fry the mushrooms on both sides until golden brown and season with salt and pepper. Remove the pan from the heat and let the king oyster mushrooms cook in the residual heat for another two minutes. Mix the vegetables and mushrooms and season with salt, pepper, and a little lime juice.