Indonesian pak choi with cashew nuts

Ingredients

300 g white rice
500 g pak choi (bok choi)
olive oil / wok oil
½ winter carrot, cut into thin disks
100 g mixed edible fungi (mushrooms and toadstools), cleaned
salt and pepper
1 small bowl of boemboe (prepared spices) for Sajoer Tjampoer
100 g salted cashew nuts

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Nutritional values

Kcal

595

30%

Protein

26%

Fats

39%

Sat. fat

20%

Carbs

27%

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Preparation

Boil the rice until cooked, according to the instructions on the packet. Wash and cut the pak choi into rough strips.
Put a little oil into the pan / wok and stir-fry the pak choi with the carrots and mushrooms / toadstools in 2 min. until crispy. Add salt and pepper. Stir in 1 dl water and the boemboe, and allow to simmer for approx. 3 min.
Add the cashew nuts. Serve the rice in portions, then ladle the mixture over the top.