Pak Choi Vegetable Dish
Whether it’s for Grandma’s birthday, a romantic date night, or just a really delicious dinner with that littleextratouchof luxury…this recipe is incredibly versatile. It’seasyto make, and in less thanhalf an hour, you’ll have a delicious, healthy feast.
This dish features a variety ofseasonal vegetables, and bok choy is one of them. It’s a vegetable that’s incredibly popular inAsian cuisine. However, this plant thrives in a humid climate with a relatively cool temperature, which is why it’s also readily available inBelgium and the Netherlands. Since this vegetable isn’t very well known here, I wanted to change that with this recipe 😉 By the way, another super delicious dish featuring bok choy is this creamy berry smoothie. Have fun cooking!
The Recipe
Ingredients(serves 2):
- 40 g cashews
- 15 g pine nuts
- 100 g halloumi
- 150 g mushrooms
- 200 g honey tomatoes
- 300 g bok choy
- 1 spring onion
- Salt and pepper
- 2 tsp sumac (5 g)
- 12 g fresh parsley
Preparation(30 minutes):
- Slice the halloumi into slices about 0.5 cm thick and place a grill pan over medium heat.
- Cook the halloumi slices. You can place the nuts and pine nuts on the side of the same pan to toast them. You don’t need to use any oil for either. Keep a close eye on them. This takes about 10 minutes.
- Meanwhile, finely chop the mushrooms, honey tomatoes, bok choy, and green onion. Both the bok choy and the green onion have edible white parts, so feel free to include them in this dish.
- Sauté the vegetables and let them simmer over low heat until the bok choy softens.
- Season with pepper, salt, and sumac. Meanwhile, finely chop the parsley.
- Arrange the vegetables on the plates. Top with the grilled halloumi, nuts, pine nuts, and fresh parsley.
Enjoy!
Zoë, what can I do with the leftover ingredients?
- Cashews
You can also use cashews in these granola bars or this trail mix.
- Pine nuts
Use them in this watermelon and halloumi salad or as a finishing touch for this artichoke pasta dish.
- Halloumi
You can use the halloumi in this dish with roasted potatoes and endives or in this eggplant salad.
- Mushrooms
You can use the remaining mushrooms as the base for this super-delicious one-pot dish with pasta and spinach.
- Cherry tomatoes
If you have any tomatoes left over, you can use them in this quick lunch salad or in this wrap with avocado and salmon.
- Pak choi
You can use this to make this super creamy smoothie.
- Spring onion
You can use the spring onion in this pasta salad with cottage cheese or these crackers with seasonal vegetables.
- Fresh parsley
You can use parsley to garnish just about any dish, including this mashed baby potatoes with vegetables.
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