Konjac rice with peanut sauce and pak choi

Protein rich
Gluten free
Wheat free
Low carb

This is a personal favourite. Once you have this recipe in your head, it will easily stay in your recipe vocabulary for a few months. You prepare it in 10 minutes, and a lunch or dinner recipe doesn't get much simpler than this. pak choi is a vegetable that is quick to prepare, and konjac rice doesn't need more than 2 minutes either. Oh, and another big bonus in this recipe: konjac rice is low-calorie. Just 10 kcal pp. The combination of peanut butter, sesame oil and pak choi (low-carb vegetables) also makes this konjac recipe equally suitable if you eat according to the keto diet. If you don't, then you're just in luck with a recipe that is low in carbs and high in good fats and proteins.

Dinner & lunchOne-pot dish1-2 servings15 minutes preparation

This is what you need

For the base:
Bok choy250 g
Konjac rice250 gRoasted sesame oil1 tsp
Edamame beans75 g
For the sauce:Peanut butter smooth25 gTamari2 tbspRoasted sesame oil1 tspMaple syrup grade A1 tsp
Lemon juice1 tsp
Sambal ulek1 tsp
Garlic1 clove
For the toppings:Peanuts1 little hand
Avocado1/2 optional

This is how you make it

  1. Finely chop the pak choi. Keep the leaves aside.
  2. Crush the garlic. Mix the ingredients for the sauce. Mix in the konjac rice and leave to rest for a while.
  3. If you have edamame from the freezer, heat in boiling water for about 4 minutes.
  4. Add 1 tsp sesame oil to a frying pan and fry the white parts of the pak choi for about 2 minutes on high heat. Turn down the heat.
  5. Add the marinated konjac rice and heat gently.
  6. Chop the peanuts.
  7. Serve the konjac rice with pak choi on plates or in bowls. Garnish with peanuts and optionally slices of avocado.