Fried Pak Choi with Tomami
#1
vegan
main course
medium
Stephanie Türck/Daniela Sonntag
INGREDIENTS FOR 4 PERSONS
• 400 g baby pak choi
• 2 tbsp. rapeseed oil
• 1 walnut-sized piece of ginger
• 1 clove of garlic
• 1 can of coconut milk
• 1 tbsp. curry powder (e.g. Ingo Holland Curry Mumbai)
• 1.5 tbsp. TOMAMI Umami (TOMAMI #1) (buy here)
• 1 tbsp. lemon juice
• 1 Chilli pepper (as required)
• 1 tsp. of black sesame seeds
INSTRUCTIONS
Wash the pak choi and cut into quarters. Fry in oil in a wok together with the finely diced ginger and garlic. Add the coconut milk and season with curry, Tomami Umami, lemon juice and finely chopped chilli. Serve on a plate and sprinkle with sesame.
