Braised Baby Pak Choi

Ingredients

• 2 baby pak choi
• 1 red peppercorn
• 100 g shiitake mushrooms
• 200 g tofu
• 2 tbsp oil
• 2 tbsp Soy sauce
• 2 tbsp rice wine
• 100 ml Vegetable broth
• 1 tsp Cornstarch

Instructions

1. 1.

   Clean and rinse the pak choi, trim the root ends slightly. Cut the pak choi in half lengthwise. Slice the peppercorn lengthwise, deseed, wash, and cut into thin diagonal strips.

2. 2.

   Clean the shiitake mushrooms, removing their stems. Dice the tofu into cubes.

3. 3.

   Heat oil in a wok. Stir‑fry the peppercorns and mushrooms for 2–3 minutes.

4. 4.

   Add soy sauce, rice wine, and vegetable broth to the wok.

5. 5.

   Place the pak choi cut side down into the wok. Cover and simmer over medium heat for 4–5 minutes.

6. 6.

   Lift the pak choi from the wok and set it on a plate.

7. 7.

   Whisk cornstarch with 2 tbsp cold water, stir into the sauce, bring to a boil once. Warm the tofu briefly in the sauce. Pour everything over the pak choi and serve immediately.