Sticky Mushrooms with Fried Egg
over mashed potatoes with pak choi & scallions
Pak choi, with its crisp stems and tender leaves, is a versatile and nutritious vegetable. Originally from China, it is often used in Asian cuisine for its mild flavour and succulent texture.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
250 g
Potatoes
½ piece
Pak choi
½ sachet(s)
Korean-style spice mix
(Contains Wheat, Sesame, Soy)
½ bunch
Scallions
1 sachet(s)
East Asian-style sauce
(Contains Soy, Wheat)
20 milliliters
Ketjap manis
(Contains Soy, Wheat)
1 piece
Egg
(Contains Egg)
125 g
Mushrooms
Not included in your delivery
1.75 tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Wash or peel the potatoes, then cut them into rough pieces and transfer to a pot or saucepan. Submerge with water and boil for 12 - 15 minutes, covered. Reserve some of the cooking liquid before draining and setting aside.
Did you know... potatoes are very healthy; besides being a good source of fibre and complex carbohydrates, they're also rich in potassium and high in vitamins C, B6 and B11.
Cut the scallion into thin rings, keeping the white part separate from the greens. Slice the mushrooms. Discard the base of the pak choi and finely chop the rest, keeping the leaves and the stem separate. Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the stem of the pak choi for 4 minutes, then add the leaves and fry for 1 more minute. Season with salt and pepper, then remove from the pan and set aside.
Heat a drizzle of olive oil in the same pan over medium-high heat. Fry the mushrooms with the white part of the scallions for 5 - 7 minutes, then add the ketjap and the East Asian-style sauce. Mix well and fry for 2 - 3 minutes.
Mash the potatoes with the Korean-style spices and a drizzle of olive oil (see Tip). Add a splash of the reserved cooking liquid as needed and season to taste with salt and pepper, then stir in the pak choi.
Tip: you can also use butter instead of olive oil if preferred.
Heat a light drizzle of olive oil in a frying pan and fry the egg.
Serve the mash on deep plates. Top with the mushrooms and the fried egg, then garnish with the scallion greens.