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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

Used product:

packshot-crispy-homestyle-extra-thin-wedges-2500g

    Extra Thin Wedges

    Unique crispy thin shape

    See all our products

    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.