16
Hong Kong Pak Choi
Prep Time:
5 Minutes
Cook Time:
20 Minutes
Serves:
2 Servings
About the Recipe
Shareefa leads a model life that exudes positivity, creativity and love, so this recipe embodies all that and more by bringing international flavours to an Asian staple vegetable.
- Sunni Patel, PhD
This is a quick and easy low FODMAP recipe rich in calcium,
potassium, folate, Vits A, B3, B6, C, E and K as well as beta-
carotene.
Fibre and protein packed with the konjac noodles and textured vegan protein ensure your macronutrients are also sufficient from this dish.
Ingredients
6 whole pak choi
70g textured vegan
protein/extra firm tofu
2 tbsp sesame oil
1 tsp garlic (minced) or garlic oil
3 tbsp hoisin sauce
3 tbsp soy sauce
1 red chilli (sliced)
½ vegetable stock cube
300ml boiling water
Crispy noodle cake:
500g konjac noodles
1 whole carrot (julienne)
1 whole daikon/radish (julienne)
2 tbsp rice wine vinegar
Preparation
Step 1
Re-hydrate the TVP by pouring over boiling water and leaving for 5 minutes. Drain and pat-dry with kitchen paper.
Step 2
To a bowl mix the noodles, carrot, radish and rice wine vinegar to distribute evenly. Cook the mixture in a non-stick pan by dividing the mixture by half and forming a round pancake. Cook on both sides for around 10 minutes to form a crispy crust.
Step 3
Cut the pak choi in half lengthways and steam for 10 minutes.
Step 4
Meanwhile make the sauce by sautéing the minced garlic and ginger with the sesame oil (if using garlic oil omit the sesame oil).
Step 5
To that, add the vegan protein (or crumble in tofu), hoisin sauce, soy sauce and vegetable with water and cook on a high heat for 3-4 minutes to form a reduced sauce.
Step 6
Plate up with the crispy noodle cake topped with the pak choi and drizzled with the sauce.