Creamy potato-mushroom dish with Shanghai pak choi
Need cooking inspiration? Try this delicious stew with potatoes and mushrooms. Very tasty and healthy!
Ingredients:
- 2 tbsp olive oil
- 250 g mushroom mix, cleaned
- 500 g potatoes, halved
- 1 leek, washed and sliced into rings
- 2 cloves of garlic, cleaned and sliced
- 2 sprigs of rosemary, riced and finely chopped
- ½ tbsp flour
- 150 ml vegetable stock (from a cube)
- 150 ml vegetable cooking cream
- 150 g sugar snap peas, cleaned
- 3 pieces Shanghai pak choi, halved lengthwise
- 1 tbsp sunflower oil
- 1 tbsp salty soy sauce
- 1 spring onion, cut into rings
Preparation
Step 1: Heat a large casserole with 2 tablespoons of olive oil. In this, fry the mushroom mix for about 3 minutes. Then add the boiled potatoes, leek rings, garlic and rosemary and fry for about 2 minutes. Then add half a tablespoon of flour and fry briefly. Deglaze the pan with the vegetable stock and vegetable cooking cream. Bring to the boil briefly. Then put the pan on low heat and cover. After 14 minutes, check the doneness of the potatoes. (If necessary, add a little water to the pan in between).
Step 2: Meanwhile, blanch the sugar snaps. Bring them to the boil in a large pan with water. Cook the sugarsnaps for about 3 minutes. Then drain them and rinse them cold.
Step 3: Once the potatoes are cooked, the pak choi can be sautéed. Heat a large frying pan. Fry the pak choi in 1 tablespoon of sunflower oil on all sides. Deglaze the pak choi with 1 tablespoon of salty soy sauce and then remove the pan from the heat.
Step 4: Mix the sugar snaps into the stew. Serve the potato-mushroom dish in a deep plate with the fried pak choi and some finely chopped spring onion rings.
