Sticky Mushrooms with Fried Egg
over mashed potatoes with pak choi & scallions
Pak choi has a slightly sweet, mustard-like flavour and crisp texture. It's a versatile vegetable that can be incorporated into all kinds of dishes, like soups, salads and stir-fries.
Tags:
Calorie Smart
•Veggie
•Extra Veggies
Allergens:
Tarwe
•Sesamzaad
•Soja
•Gluten
•Ei
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total30 minutes
Cooking Time30 minutes
DifficultyMedium
Ingredients
Serving amount
250 g
Potatoes
½ piece
Pak choi
125 g
Chestnut mushrooms
½ sachet(s)
Korean-style spice mix
(Contains: Tarwe, Sesamzaad, Soja, Gluten)
½ bunch
Scallions
35 g
East Asian-style sauce
(Contains: Soja, Gluten, Tarwe)
20 milliliters
Ketjap manis
(Contains: Soja, Tarwe)
1 piece
Egg
(Contains: Ei)
25 g
Beansprouts
Not included in your delivery
1.75 tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2706 kJ
Calories647 kcal
Fat28.7 g
Saturated Fat5.1 g
Carbohydrate78.8 g
Sugar22.6 g
Dietary Fiber12.3 g
Protein20.3 g
Salt3 g
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.
Utensils
•Pan with Lid
•Tall-Sided Pan
•Potato Masher
Cooking Steps
1
- Wash or peel the potatoes, then cut them into rough pieces and transfer to a pot or saucepan.
- Submerge with water and boil for 12 - 15 minutes, covered.
- Reserve some of the cooking liquid before draining and setting aside.
- Discard the base of the pak choi and finely chop the rest, keeping the leaves and the stem separate.
2
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the pak choi stems for 4 minutes, then add the leaves and fry for 1 more minute.
- Season with salt and pepper, then remove from the pan and set aside.
- Meanwhile, finely chop the scallions and separate the white part from the greens.
- Slice the mushrooms.
3
- Heat a drizzle of olive oil in the same pan over medium-high heat. Fry the mushrooms with the white part of the scallions for 5 - 7 minutes.
- Add the beansprouts, the ketjap and the East Asian-style sauce. Mix well and fry for 2 - 3 minutes.
- Meanwhile, heat a light drizzle of olive oil in a frying pan and fry the egg.
4
- Mash the potatoes with a splash of the reserved cooking liquid and a drizzle of olive oil.
- Stir in the Korean-style spices and the pak choi.
- Serve the mash on deep plates.
- Top with the mushrooms and the fried egg, then garnish with the scallion greens.
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