Pak-Choi-Pfanne in 15 Minuten

Zutaten

• 1/2 cup soy sauce (low sodium recommended)
• 1/2 cup vegetable stock
• 1 teaspoon sesame oil
• 1/2 tablespoon rice vinegar
• 2 cloves garlic (minced)
• 1-2 teaspoons ginger (grated or minced)
• 1 tablespoon sugar or honey (more for a sweeter sauce)
• 1 tablespoon cornstarch
• Pinch red pepper flakes (optional)
• 8 ounces mushrooms (sliced)
• 1 Tablespoon neutral oil
• 4 cloves garlic (grated or minced)
• 1/2 Tablespoon ginger (finely chopped or grated)
• 4 heads baby bok choy (chopped*)
• 3/4 cup stir fry sauce (see note)

Zubereitung

1. 1

   The Sauce: whisk together the stir fry sauce ingredients and set aside. Or, shake them in a jar with a lid for maximum efficiency.

2. 2

   Heat a wok or large saute pan over medium-high heat. Add the mushrooms, let cook for 4-5 minutes as the water simmers out.

3. 3

   Add the oil and let heat, then stir in the garlic and ginger. Cook for a minute or so, then toss in the chopped bok choy. Cook for 2-3 minutes.

4. 4

   Add approximately ¾ cup of the stir fry sauce. If you like it extra saucy, feel free to add more sauce or reserve the rest for later (it lasts in the fridge for a week or so). Simmer for 2-3 minutes until thick and the bok choy stems are tender yet still hold some crunch).

5. 5

   Serve over rice as desired. Garnish with green onions, cilantro, bean sprouts, or sesame seeds. Enjoy!