Thai meatballs with bok choy

Name: thai meatballs with bok choy
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Thai
Ingredients: 300 g pandan rice; 200 g winter carrot; 1 bush pak choi; 2 el traditional olive oil; 360 g Dutch meatballs; 100 g Bumbu spice red curry; 200 ml Alpro Soya cuisine; 150 ml tap water

Thai meatballs with rice, pak choi, winter carrot and red curry.

Ingredients

Directions

Boil the rice according to the instructions on the package. Meanwhile, halve the winter carrot in the length and cut the halves into slices.
Cut the leaves and the stalk of the bok choy into strips and store them separately.
Heat the oil in a wok. Stir fry the meatballs in 10 min. Brown. Add the winter carrot and pakistel stew and cook for 5 minutes.
Mix the boemboe, cuisine and the water through it and heat for another 2 minutes. Scoop the paksoiblad through it and heat for another 1 minute. Season with salt and pepper.
Divide the rice and meatballs with vegetables over bowls.