Pak choi stuffed with goat cheese and sweet and sour sauce

Port Wine Recipe: Pak Choi Stuffed with Goat Cheese, Sweet and Sour Sauce

Enjoy with Sandeman Porto Fine White Ingredients
  • 4 pak choi cabbages
  • 200 g of goat cheese
  • 8 spring onions, chopped
  • Sweet and sour sauce (to taste)
  • Salt (to taste)
  • Pepper (to taste)
  • Olive oil (to taste)
  • Balsamic vinegar (to taste)
  • Slice the leaves of the Pak Choi and set aside. Cut the inner cores to form baskets. Blanche the baskets in boiling water.
  • Fill the baskets with the cheese and spring onions and cook in a hot over for 10 minutes. If necessary, place under the grill until golden.
  • Whilst the baskets are cooking, season the leaves with the olive oil, vinegar, salt and pepper.
  • Serve the pak choi baskets with the salad and sweet and sour sauce.

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