Asian vegan with Wedges
Street-food vibes, Crispy potato wedges bring the crunch to this dish.
Ingredients:
• 400 g Aviko Crispy Homestyle Extra Thin Wedges
• 1 1/2 pak choi
• 1 red pepper
• 2 spring onions
• 1 onion
• 3 cm ginger
• 1 clove of garlic
• 50 ml soy sauce
• 1 lime
Method
Preparation: 15 minutes
- Halve the pak choi lengthwise. Cut the pepper into thin strips and the spring onion into rings. Chop the onion.
- Peel the ginger. Grate the ginger and garlic and add to the soy sauce. Add the juice of the lime.
- Heat the oil on the BBQ or in a wok. Fry the pak choi for 2 minutes. Also fry the pepper and onion on the BBQ for 2 minutes. Set aside 1 tablespoon of green spring onion rings, add the rest of the spring onion and fry for another 1 minute.
- Prepare the wedges according to the instructions on the packaging. Season the vegetables with the soy sauce and fry for another 1 minute along with the wedges.
- Spoon the wedges with the vegetables into 4 bowls. Add the pak choi and sprinkle with the spring onion that was set aside.
Variation tip: Sprinkle with toasted sesame seeds.