- 500 g Fresh broccoli
- 250 g Mushrooms brown
- 500 g Pak Choi mustard cabbage
- 1 medium sized Red Onion
- 2 tbsp Rapeseed oil
- 250 ml Pineapple juice
- 6 tbsp Soy sauce
- 2 tbsp Food starch
- Peel the onion, halve and cut into strips. Cut the broccoli florets from the stalk and slice. Clean the mushrooms and cut into slices. Clean the pak choi and cut the white into 1cm thin strips. Heat 1 tablespoon of oil in a pan and lightly fry the onion strips.
- Add the broccoli slices and fry them over a medium heat for about 2-5 minutes. Fry the mushrooms and the white pak choi, stir the soy sauce and cornstarch, deglaze the vegetables with pineapple juice, stir in the cornstarch and bring to the boil, cover and simmer for about 5 minutes. Mix in the pak choi leaves and let them crumble slightly. We also had basmati rice with us.
Serving: 100gCalories: 68kcalCarbohydrates: 6.3gProtein: 3gFat: 3.3g