Sweet & Spicy Sesame-Seeded Stamppot
with bacon, pak choi & quick-pickled cucumber- Soja
- Gluten
- Tarwe
- Sesamzaad
- Walnoten
- Hazelnoten
- Noten
- Macadamianoten
- Cashewnoten
- Paranoten
- Pecannoten
- Amandelnoten
- Pinda's
- Pistachenoten
- May contain traces of allergens
Sesame seeds are one of the oldest cultivated crops. Although popular in East Asia, sesame seeds are actually native to Africa, with evidence of cultivation going back thousands of years!
Ingredients
Ā½ piece
Cucumber
200 g
Potatoes
200 g
Sweet potato
Ā½ piece
Red chili pepper
1 teaspoon
Fresh ginger
1 piece
Garlic
Ā¼ bunch
Scallions
Ā½ piece
Pak choi
Ā¼ piece
Lime
5 milliliters
Soy sauce
(Contains: Soja, Gluten, Tarwe)
Ā½ sachet(s)
Sesame seeds
(Contains: Sesamzaad May be present: Walnoten, Hazelnoten, Noten, Macadamianoten, Cashewnoten, Paranoten, Pecannoten, Amandelnoten, Pinda's, Pistachenoten)
50 g
Bacon lardons
Not included in your delivery
1 teaspoon
Sugar
1
[Plant-based] milk
Ā½ tablespoon
[Plant-based] butter
1 tablespoon
White wine vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Shave the cucumber into thin ribbons using a peeler or cheese slicer.
- In a salad bowl, combine the sugar with the white wine vinegar, then add the cucumber and set aside.
- Boil plenty of water in a pot or saucepan for the potatoes. Peel all of the potatoes and cut them into uniform pieces.
- Boil for 12 - 15 minutes until done, then drain and set aside.
- Deseed and finely chop the red chili pepper.*
- Peel the ginger and finely grate or mince it as preferred. Crush or mince the garlic.
- Finely chop the scallions and set aside some of the greens to use later as garnish.
- Finely chop the pak choi, keeping the white and green parts separate. Cut the lime into wedges.
*Take care, this ingredient is spicy! Use as preferred.
- Heat a clean deep frying pan over medium-high heat. Fry the bacon lardons for 4 minutes, then remove from the pan and set aside.
- In the same pan, fry the garlic with the ginger, the white part of the scallions and the chili pepper for 1 - 2 minutes over medium-high heat.
- Add the white part of the pak choi and fry for 4 minutes.
- Add the green part of the pak choi and the soy sauce and fry for 1 more minute.
- Mash the potatoes with a knob of butter and a splash of milk. Season to taste with salt and pepper, then stir in the fried vegetables.
- Serve the 'stamppot' on plates and top with the bacon lardons. Garnish with the scallion greens and the sesame seeds.
- Serve the lime wedges and the quick-pickled cucumber alongside.
