Quick & easy: Pak Choi with couscous
In everyday life, things often need to be quick, and there is not always time for elaborate recipes that take a lot of time. But that does not mean you have to miss out on enjoyment; with the right kitchen helpers and suitable ingredients, dinner almost cooks itself!
Pak Choi is better known here as mustard cabbage, but this vegetable originally comes from Asia and is used there for salads as well as Wok dishes. Quickly fried, steamed, or even raw and crisp, this heat-sensitive vegetable is ready in no time and is a great addition to many dishes. This recipe becomes truly practical for everyday use thanks to fluffy couscous and a nutty sauce, whose nuances perfectly highlight the aroma of the Pak Choi.
Thanks to the pressure cooker, the couscous and cabbage are not only ready to serve within a few minutes, but also develop their delicate flavor perfectly thanks to the short cooking time. This quick dish is enhanced by fine vanilla, which blends beautifully with the savory aromas. It can be this easy to enjoy a feast, even when time is a little tight!
28 min
Total Time
8 min
Cooking Time
20 min
Preperation Time
Ingredients
| For the peanut cream: | |
| 4 tbsp. | corn germ oil |
| 200 g | peanuts, shelled, untoasted and unsalted |
| salt | |
| butter | |
| For the vegetables and couscous | |
| 600 g | pak choi, cleaned |
| 1x | clove of garlic, peeled |
| 1x | vanilla pod, slit lengthwise |
| 300 ml | strong vegetable or chicken stock |
| 200 g | couscous |
| a little salt, pepper from the mill and cumin |
Instructions
Step 1 of 6:
Heat the corn germ oil in a Fissler Frying Pan, toast the peanuts in it, and season with salt. Remove the peanuts and set aside about ¼ of them (the prettiest ones) for garnish. Puree the rest with the butter using a blender until smooth and creamy.
Step 2 of 6:
Lightly fry the pale pak choi stalks in the oil remaining in the Fissler Frying Pan, remove them, and place them in the steamer insert of the Fissler Pressure Cooker. Add the green pak choi leaves (unfried) and set aside.
Step 3 of 6:
Add the garlic, vanilla pod, and stock to the Fissler Pressure Cooker, place the Lid on according to the instructions, and close the Fissler Pressure Cooker. Set the Cooking Indicator to the steam-cooking function and bring the stock to the boil over high heat.
Step 4 of 6:
Open the Fissler Pressure Cooker according to the instructions, add the couscous, and place the perforated Fissler steamer insert on the tripod inside the Fissler Pressure Cooker above the couscous. Put the Lid on according to the instructions and close the pot, leave the Cooking Indicator on the steam-cooking setting, and cook for about 8 minutes at the lowest temperature.
Step 5 of 6:
Once the cooking time is up, open the Fissler Pressure Cooker according to the instructions, remove the Fissler steamer insert, take out the vanilla pod and the garlic clove, fluff the couscous with a fork, and season with salt, pepper, and cumin.
Step 6 of 6:
Arrange the pak choi on plates, add the couscous, spread a little peanut cream on top, and decorate with the reserved whole peanuts.
