Sweet & Spicy Sesame-Seeded Stamppot
with bacon, pak choi & quick-pickled cucumber
An advantage of ginger is that it can easily be stored for a long time. You can freeze it, and, if stored in a sealed bag, it can be kept unpeeled and uncut in the fridge for 3 to 4 weeks.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
[Persian] cucumber
200 g
Potatoes
200 g
Sweet potato
½ piece
Red chili pepper
1 teaspoon
Fresh ginger
1 piece
Garlic
¼ bunch
Scallions
½ piece
Pak choi
¼ piece
Lime
50 g
Bacon lardons
5 milliliters
Soy sauce
(Contains Soy, Wheat)
½ sachet(s)
Sesame seeds
(Contains Sesame May be present Tree nuts, Peanuts)
Not included in your delivery
1 teaspoon
Sugar
1
[Plant-based] milk
½ tablespoon
Olive oil
1 tablespoon
White wine vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Shave the cucumber into thin ribbons using a peeler or cheese slicer. In a salad bowl, combine the sugar with the white wine vinegar, then add the cucumber and set aside. Boil plenty of water in a pot or saucepan for the potatoes. Peel all the potatoes and cut them into uniform pieces. Boil for 12 - 15 minutes until done, then drain and set aside.
Deseed and finely chop the red chili pepper*. Peel the ginger and finely grate or mince it as preferred. Crush or mince the garlic. Chop the scallions into thin rings and set aside some of the greens to use later as garnish. Finely chop the pak choi, keeping the white and green parts separate. Cut the lime into wedges.
*Take care, this ingredient is spicy! Use as preferred.
Heat a clean wok or deep frying pan over medium-high heat and fry the bacon lardons for 4 - 5 minutes until done. Remove from the pan using a slotted spoon and set aside. Keep the cooking juices in the pan.
In the same pan, fry the garlic with the ginger, the white part of the scallions and the red chili pepper for 1 - 2 minutes over medium-high heat. Add the white part of the pak choi and fry for 4 minutes, then add the green part of the pak choi and the soy sauce and fry for 1 more minute.
Mash the potatoes with the olive oil and a splash of milk, then season to taste with salt and pepper (see Tip). Add the fried vegetables and mix well to combine.
Tip: you can also use butter instead of olive oil if preferred.
Serve the stamppot on plates and top with the bacon lardons. Garnish with the scallion greens and the sesame seeds. Serve with the lime wedges and the quick-pickled cucumber alongside.