Asian inspired pakchoi stamppot with hoisin oyster mushrooms
Allergens:
Soja
•Tarwe
•Sesamzaad
•Gluten
•Ei
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total
Cooking Time
DifficultyEasy
Ingredients
Serving amount
100 g
Oyster mushrooms
25 g
Hoisin sauce
(Contains: Soja, Tarwe, Sesamzaad)
20 g
East Asian-style sauce
(Contains: Soja, Tarwe, Gluten)
1 piece
Egg
(Contains: Ei)
250 g
Potatoes
½ piece
Carrot
½ piece
Pak choi
½ piece
Red onion
Yellow curry spices
Not included in your delivery
Low sodium vegetable stock cube
Olive oil
Balsamic vinegar
½
[Plant-based] milk
1 tablespoon
[Plant-based] butter
Mustard
Nutrition Values
Energy (kJ)2607 kJ
Calories623 kcal
Fat26.2 g
Saturated Fat10.9 g
Carbohydrate72.6 g
Sugar20.8 g
Dietary Fiber18.1 g
Protein20.4 g
Salt2.3 g
Potassium1557.4 mg
Calcium97.7 mg
Iron2.1 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
1
- Peel or thoroughly wash the potatoes and cut into rough pieces. Finely dice the carrot.
- Transfer the potatoes and carrot to a pot or saucepan and submerge with water, then boil for 12 - 15 minutes with the lid on.
- Boil the eggs alongside for 4 - 8 minutes (see Tip). Then, drain the eggs and potatoes. Rinse the eggs under cold water to stop them from cooking further, then set aside.
- Meanwhile, tear the oyster mushrooms into thin strips.
Tip: adjust the cooking time if necessary so as to boil the eggs to your liking.
2
- Discard the base of the pak choi and finely chop both the leaves and the stems, being sure to keep them separate.
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the stem of the pak for 4 minutes, then add the leaves and yellow curry spices and fry for 1 more minute. Remove from the pan and set aside.
- Heat a drizzle of olive oil in the same frying pan for the onion. Fry the onion 2 - 3 minutes. Add a knob of butter and fry the onions for 8 - 10 minutes until caramelised.
- Deglaze the onions with the balsamic vinegar.
3
- Melt a knob of butter over high heat in the same frying pan. Fry the oyster mushrooms for XX minutes until golden brown.
- Add the hoisin sauce, East Asian sauce and sambal to taste.
4
- Mash the potatoes with a knob of butter and a splash of milk as preferred.
- Stir caramelised onions and pakchoi. Season to taste with salt and pepper.
5
- Peel the eggs and cut them in half.
- Serve the stamppot on plates and top with oyster mushrooms and its sauce.
- Serve the egg alongside.
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