John Myers
Contents
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Ingredients
- 300 g Pak Choi mustard cabbage
- 2 piece Red pointed peppers
- 1 piece Tomato
- 1 tbsp Oil
- 1 tsp Steak pepper
- 1 tsp Hot paprika powder
- Salt
Instructions
- Cut the leaves from the pak choi and set aside.
- Cut the pak choi and paprika into pieces of the same size.
- Cut the tomato into small cubes.
- Fry the pak choi and paprika in a wok or in a pan over high heat for about 5 minutes, stirring frequently.
- Add the tomato cubes and season with pepper and paprika powder.
- As soon as the tomatoes release some juice, add the torn pak choi leaves. These should coincide.
- Season to taste with salt before serving.
Nutrition
Serving: 100gCalories: 87kcalCarbohydrates: 2gProtein: 1.7gFat: 8.1g
