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

13g

26%

Fats

27g

39%

Sat. fat

20%

Carbs

74g

27%

Did you know...

Nuts have a low glycemic index. They give you energy for a long period of time.

Main course

20 min

Indonesian pak choi with cashew nuts

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.

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