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Mushrooms and Pak Choi stir-fry


Prep time30 minutes
Cooking time30 minutes
Total time1 hour


Mushrooms and Pak Choi stir-fry


2 T
sunflower oil
500 g
Shallot (finely chopped)
2 clv
garlic (finely chopped)
2 sli
ginger (finely chopped)
Pak Choi (quartered)
1 T
rice wine vinegar
2 T
dark soy
Spring onions (sliced)


Heat 1 tablespoon of the oil in a large wok or non-stick frying pan over a high heat. When hot, add half the mushrooms and stir-fry for 1-2 minutes, until turning golden and softened a little. Set aside while you stir-fry the rest in another 1 tablespoon of oil. Heat the remaining oil in the wok, add the shallot and stir-fry for 2 minutes. Add the garlic and ginger and cook for 30 seconds. Add the pak choi and a splash of water and stir-fry for 2-3 minutes, until the stems are beginning to soften. Return the mushrooms to the pan, along with the vinegar, soy sauce and spring onions and stir-fry for 1 minute, until heated through. Season to taste and serve immediately with some steamed rice. 


NOTES : Pak Choi (often called Bok Choy, Pecking Cabbage or Chinese Cabbage) is a fantastic vegetable, largely associated with Chinese cuisine. It is highly nutritious with fat loss enhancing nutrients, higly reccomended to help recover from sports and exercise injuries by strengthening cell walls and reducing inflammation. A brilliant source of vitamin C and K, the super-veg helps us to fight off infections and keep your bones and immune system robust.   VEGAN TIPS For a generous amount of calcium use Pak Choi: just 70 gram cooked portion can provide as much calcium as a 125 ml glass of full fat milk.   FAT LOSS FACTOR 100 grams of Pak Choi provides just 13 calories.   IN THE CHINESE MEDICINE Cool, pungent, sweet: the Pak choi is used by traditional Chinese medicine to satisfy thirst, relieve constipation, promote digestive health, and treat diabetes.