Chinese-Style Fable Mushroom Braise With Pak Choi

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil half a kettle

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a high heat

Once hot, add your fable pulled mushrooms and cook for an initial 4-5 min or until beginning to char

Meanwhile, peel and finely slice your shallot[s]

Wash your pak choi, then pat it dry with kitchen paper

Cut the pak choi in half, separating the white base and green tops

Cut the white base into bite-sized pieces

Once the fable pulled mushrooms are charred, reduce the heat to medium-high

Add the sliced shallot, chilli flakes (can't handle the heat? Go easy!), ginger & garlic paste and 1 tsp [1 1/2 tsp] [2 tsp] flour and cook for 30 secs or until fragrant

Once fragrant, add your soy sauce, 150ml [200ml] [250ml] boiled water and rice vinegar

Add your hoisin sauce, tomato paste, vegetable stock mix, 1/2 tsp [3/4 tsp] [1 tsp] sugar and a very generous grind of black pepper

Add the chopped pak choi and whole leaves to the pan and cook, covered, for 2-3 min or until the pak choi is tender and the sauce has thickened – this is your Chinese-style fable mushroom braise

Squeeze your pouch[es] of cooked white long grain rice to separate the grains

Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot

Tip: If you're cooking two or more pouches, pop them in together but increase the microwave cook time accordingly