Pak choi salad with shiitake mushrooms

Pak choi salad with shiitake mushrooms

Total: 35 Min. | Active: 15 Min.
vegan, lactose-free, Low Carb
Nutritional value / person: 298 kcal
, Fat: 16 g
, Carbohydrate: 27 g
, Protein: 11 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


2 tbsp Fine Food Marushima Shoyu
1 tbsp roasted peanut oil
1 tbsp ginger, finely grated
1 tsp cane sugar
600 g pak choi, cut lengthwise into slices
100 g shiitake mushrooms


½ tbsp lime juice
1 ½ tbsp Fine Food Marushima Shoyu
1 tbsp toasted sesame oil
1 tbsp Fine Food Miso Paste
1 tsp cane sugar
100 g cherry tomatoes, cut in half
1 red chilli pepper, deseeded, cut into rings
1 spring onion incl. green part, cut into rings
½ bunch coriander, finely chopped
2 tbsp sesame seeds, roasted
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One ovenproof dish (holding approx. 2 l), greased

How it's done

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Whisk the soy sauce, oil, ginger and cane sugar in a bowl, add the pak choi and mushrooms, mix, transfer to the prepared dish.

To cook

Approx. 20 mins. in the centre of an oven preheated to 200°C. Remove, allow to cool slightly.


In a bowl, mix the lime juice with all the other ingredients up to and including the cane sugar. Add the tomatoes, chilli pepper and spring onions along with the pak choi and mushrooms, mix and plate up. Sprinkle the coriander and sesame seeds on top.

Good to know
Serve with: Grilled fish or meat
Tip: Instead of pak choi use 2 small Chinese cabbages.

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