This delicious pak choi recipe takes just a few minutes and makes a warming evening meal. Combining the pak choi with tofu, mushrooms and beansprouts in a stir fry sauce gives a lovely mixture of soft and crunchy textures that’s really good for you, too! And as for the honey … What better way to celebrate National Honey Week (4th – 10th May)?
When Can I Cook This?
Pak Choi (also known as Bok Choy) is sometimes harvested as early as March in the UK, and should be available all the way through to December.
Ingredients
Serves 4
250g pack firm tofu
250g chestnut mushrooms (or other closed cup variety)
100g fresh sprouted beans / pulses / seeds
250g pak choi
3 tablespoons soy sauce or tamari
2 teaspoons runny honey
1 tablespoon sesame seeds
Method
1. Wash & dry the pak choi. Shred the leaves and keep on one side. Finely cut the stalks and keep on one side.
2. Wipe the mushrooms and slice or chop.
3. Cut the tofu into cubes
4. Heat some oil in a wok and add the mushrooms, tofu and pak choi stalks. Cook for 5 minutes, until tender, stirring often.
5. Meanwhile, mix together the soy sauce, honey and sesame seeds to make the sauce.
6. Add the pak choi leaves to the pan and cook for 1-2 minutes, until slightly wilted.
7. Add the bean sprouts and the sauce. Mix well so everything is coated. Serve immediately.
Really tasty with brown rice or noodles.
Time From Cupboard-To-Table
20 mins
Over to You
What’s your favourite way of eating honey?
Categories: recipes, seasonal eating
