Quick & easy: Pak Choi with couscous
In everyday life, things often need to be quick, and there isn't always time for elaborate recipes that take a lot of time. But that doesn't mean you have to sacrifice enjoyment; with the right kitchen gadgets and suitable ingredients, dinner practically cooks itself!
Pak choi is more commonly known as mustard greens in some regions, but this vegetable originates in Asia, where it's used in salads and stir-fries. Whether briefly stir-fried, steamed, or even raw and crunchy, this heat-sensitive vegetable can be prepared in no time and perfectly complements a variety of dishes. The recipe becomes truly practical for everyday use with fluffy couscous and a nutty sauce, whose subtle nuances perfectly accentuate the pak choi's flavor.
Thanks to the pressure cooker, couscous and cabbage are not only ready to serve in just a few minutes, but the short cooking time also allows their delicate flavors to develop perfectly. The quick dish is enhanced by a touch of rich vanilla, which blends beautifully with the savory aromas. It's that easy to enjoy a delicious meal, even when time is short!
28 min
Total Time
8 min
Cooking Time
20 min
Preperation Time
Ingredients
| For the peanut butter: | |
| 4 tbsp | Corn germ oil |
| 200 g | Peanuts, shelled, unroasted and unsalted |
| Salt | |
| Butter | |
| For the vegetables and the couscous | |
| 600 g | Pak Choi, cleaned |
| 1x | Garlic clove, peeled |
| 1x | Vanilla pod, split lengthwise |
| 300 ml | strong vegetable or chicken broth |
| 200 g | Couscous |
| a little salt, freshly ground pepper and cumin |
Instructions
Step 1 of 6:
Heat the corn oil in a Fissler pan, toast the peanuts in it, and season with salt. Remove the peanuts and set aside about ¼ of the amount (the nicest ones) for garnish. Purée the rest and the butter with a mixer to a fine cream.
Step 2 of 6:
Lightly sauté the light pak choi stems in the oil remaining in the Fissler pan, remove them, and place them in the steaming insert of the Fissler pressure cooker. Add the green pak choi leaves (untoasted) and set aside.
Step 3 of 6:
Add the garlic, vanilla bean, and broth to the Fissler pressure cooker, place the lid on according to instructions, and close the Fissler pressure cooker. Set the cooking indicator to the steam cooking function and bring the broth to a boil over high heat.
Step 4 of 6:
Open the Fissler pressure cooker according to instructions, add the couscous, place the perforated Fissler steaming insert over the couscous using the tripod in the Fissler pressure cooker. Place the lid on according to instructions and close the pot, leave the cooking indicator on the steam cooking setting and cook for approx. 8 minutes at minimum temperature.
Step 5 of 6:
After the cooking time has ended, open the Fissler pressure cooker according to instructions, remove the Fissler steaming insert, remove the vanilla bean and garlic clove, fluff the couscous with a fork, and season with salt, pepper, and cumin.
Step 6 of 6:
Arrange the pak choi on the plates, add the couscous, spread some peanut cream on top, and decorate with the whole peanuts that were set aside.
