Indonesian pak choi with cashew nuts

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

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.

Nutritions

  • Carbs
  • 74 g
  • 27 %
  • Fats
  • 27 g
  • 39 %
  • Protein
  • 13 g
  • 26 %
  • Kcal
  • 595
  • 30 %
  • Sat. fat
  • 4 g
  • 20 %

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