Pak-Choi Curry

Recipe from Knorr Future 50 Foods Cookbook

Ingredients

• 300g pak-choi (Chinese cabbage)
• 1 red pepper
• 200g oyster mushrooms
• 1 tbsp vegetable oil
• 200ml coconut milk, reduced fat
• 250ml water
• 2 tsp Knorr Reduced Salt Vegetable Granules
• 2 tbsp curry spice seasoning
• 140g pineapple, fresh or from a tin
• 3 tbsp sesame seeds

Method

1. Wash pak-choi, cut the stalks in 1cm wide strips, cut leaves into wider strips. Clean peppers and oyster mushrooms and cut into strips.
2. Fry pak-choi stalks and peppers in a pan with hot oil. Add oyster mushrooms and fry. Add pak-choi leaves and fry briefly. Remove vegetables from the pan.
3. Pour coconut milk and 250ml of water into the pan. Add Knorr Reduced Salt Vegetable Granules and curry spice seasoning and bring to a boil while stirring. Cook for a few minutes over medium heat. Add pineapple pieces and vegetables and heat briefly in the sauce. Serve sprinkled with sesame seeds.