Pak Choi with king oyster mushrooms and tomatoes

Ingredients for 2 servings:

• 2 pak choi plants
• 2 king oyster mushrooms
• 10 cherry tomatoes
• 2 spring onions
• 1 garlic clove(s), finely diced
• 1 tsp ginger, very finely diced
• some chili pepper(s) without seeds, amount according to spiciness and taste, very finely diced
• 1 tbsp rice wine
• ½ tbsp soy sauce, light
• 100 ml vegetable stock
• some peanut oil
• salt and pepper
• Sugar
• some sesame oil, dark
• 1 tbsp coriander leaves

Instructions

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

vegan, Asian spiced

Clean the pak choi, remove the stalk, and loosen and wash the individual leaves. Cut the white stalk into thin strips and the green part into wider strips. Wash the tomatoes and halve or quarter them depending on their size. Clean the spring onions, wash them, and slice them into rings. Clean the oyster mushrooms, wipe them with a damp paper towel, and cut them into 2-centimeter-thick slices. Heat the oil, sauté the white parts of the pak choi and the spring onions together with the garlic and ginger for about five minutes at medium heat; the vegetables should not brown. Add the green parts, tomatoes, and chili, sauté briefly, deglaze with rice wine, soy sauce, and stock, 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 oyster mushrooms cook in the residual heat for another two minutes. Mix the vegetables and mushrooms, season with sugar, soy sauce, and a little dark sesame oil, and serve sprinkled with finely torn coriander leaves. Serve with rice noodles.