John Myers
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Spaghetti with Pak Choi Vegetables
The perfect spaghetti with pak choi vegetables recipe with a picture and simple step-by-step instructions.
Recycling of leftovers
- 250 g Spagettis No.5 (1/2 package)
- Residual meat stock neutral (veal)
- Pak Choi (remaining white stems finely grated from the day before)
for taste
- Fresh ginger (approx. 10 g)
- Wildflower honey
- Freshly brewed espresso
- Cornstarch for binding
- Sea salt and pepper
- RESTAURANT for the evening !!! My leftovers from the week are partially supplemented and then pimped up with the listed ingredients for a fine dinner.
- The roast stock (veal) is refined with a tablespoon of honey and half a tablespoon of grated ginger. Topped up with a cup of espresso and tied with cornstarch.
- Heat the pre-cooked spaghetti in the tanjine (steam heating) with a cup of water.
- The paksoy vegetables (which I had frozen), which were made in the same way as spinach leaves, are also heated and seasoned with a little sea salt and mace.
- With e.g. A schnitzel is quickly topped up into a quick main course at lunchtime. Now arrange everything nicely and enjoy.
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