Foodphotography #34 🥗🥘🍝 The Recipe

Ingredients:

Baby-Pak-Choi 2
Zucchini 2
Red chili 1
Ginger 20g
Garlic clove 1/2
Whole grain spaghetti 125g
Peanuts 10g
Sesame seeds 10g
Lemongrass 1
Coconut milk 250ml
Coriander - Cumin Mix 2g
Soy sauce 40ml
shiso cress 20g

Preparation:

PREPARE VEGETABLES
Heat plenty of water in the kettle.
Cut off about 1 cm from the stalk of the Pak Choi, halve the Pak Choi lengthwise and halve the halves again. Cut the zucchini into 1 cm cubes. Halve the chili, remove the core casing and cut the chili halves into fine rings. Peel and grate ginger and garlic.

SPAGHETTI COOKING
Fill a large pot with plenty of boiling water, salt, bring to a boil, add wholegrain spaghetti and cook until crisp for 8-10 minutes.

MEANWHILE
In a large pan lightly fry peanuts and sesame seeds until fragrant. Then remove peanuts and sesame seeds and put aside. Tap the lemongrass flatter with a knife-edge so that it breaks open a bit.

FRY THE VEGETABLES
Heat oil in the large pan, add grated garlic, chilli rings (spicy!), grated ginger and lemongrass to taste and sauté for 1-2 minutes. Add zucchini cubes and fry for 2-3 minutes. Deglaze with coconut milk, add Pak Choi eighths and coriander / cumin and simmer for 7-8 minutes.

SPAGHETTI
Remove the lemongrass. Pour spaghetti through a sieve after cooking, add to the vegetable pan and season with soy sauce. Heat everything in the pan again and season with salt and pepper. Separate shiso cress from the root ball.

Spread wholemeal spaghetti with vegetables on deep plates, sprinkle with sesame, peanuts and shiso cress and enjoy.

Good Appetite!