English

Hoisin Oyster Mushrooms with a Jammy Egg

Name: Hoisin Oyster Mushrooms with a Jammy Egg with fusion pak choi 'stamppot' & yellow curry spices
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 200 g Oyster mushrooms; 50 g Hoisin sauce; 35 g East Asian-style sauce; 2 piece Egg; 500 g Potatoes; 1 piece Carrot; 1 piece Pak choi; 1 piece Red onion; 1 sachet(s) Yellow curry spices; 1 piece Low sodium vegetable stock cube; 1 tablespoon Olive oil; 2 tablespoon [Plant-based] butter; 1 teaspoon Mustard; [Plant-based] milk; 1 tablespoon White wine vinegar; to taste Salt and pepper

with fusion pak choi 'stamppot' & yellow curry spices

View our plans

Calories

615 kcal

Protein

19.7g protein

Total

30 minutes

Difficulty

Easy

Calorie Smart

Veggie

Fibermaxxing

Allergens:

Gluten
Tarwe
Sesamzaad
Soja
Ei

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

100 g

Oyster mushrooms

25 g

Hoisin sauce

(Contains: Gluten, Tarwe, Sesamzaad, Soja)

20 g

East Asian-style sauce

(Contains: Soja, Gluten, Tarwe)

1 piece

Egg

(Contains: Ei)

250 g

Potatoes

½ piece

Carrot

½ piece

Pak choi

½ piece

Red onion

½ sachet(s)

Yellow curry spices

Not included in your delivery

½ piece

Low sodium vegetable stock cube

½ tablespoon

Olive oil

1 tablespoon

[Plant-based] butter

½ teaspoon

Mustard

[Plant-based] milk

½ tablespoon

White wine vinegar

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2575 kJ

Calories615 kcal

Fat26.7 g

Saturated Fat11.2 g

Carbohydrate79.1 g

Sugar19.9 g

Dietary Fiber15.3 g

Protein19.7 g

Salt2.6 g

Potassium1521.5 mg

Calcium98.8 mg

Iron1.6 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
Peel or thoroughly wash the carrot and potatoes and cut both into rough pieces.
Boil both for 8 minutes.
Add the egg and boil for 4 - 8 more minutes. Reserve some of the cooking liquid, then drain. Rinse the egg under cold water, then set aside.

Tear the mushrooms into thin strips.
Melt a knob of butter in a frying pan over high heat. Fry the mushrooms for 7 - 8 minutes or until golden-brown.
Turn of the heat and stir in the hoisin sauce, the East Asian-style sauce and a splash of cooking liquid.
Discard the base of the pak choi and finely chop both the leaves and the stems, being sure to keep them separate.

Slice the onion into half-rings.
Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the stems of the pak choi with the onion for 4 minutes.
Add the pak choi leaves and the yellow curry spices, then fry for 1 more minute. Deglaze with the white wine vinegar.
Meanwhile, peel the egg and cut it in half.

Did you know... the pak choi in this recipe contains vitamin C, which improves iron absorption from plant sources.

Mash the potatoes and the carrot with the mustard, a knob of butter and a splash of milk.
Stir in the onion and the pak choi, then season to taste with salt and pepper.
Serve the stamppot on plates, topped with the hoisin mushrooms and the egg.