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Pearl Barley Porridge with Vegetables and Shiitake Mushrooms

Pearl Barley Porridge with Vegetables and Shiitake Mushrooms
4 servings

2 packets of Makfa pearl barley in packets

1 head of pakchoi

1 carrot

2 tbsp of sesame oil

8 shiitake mushrooms

200 g of canned chickpeas


For the sauce:

1 tbsp of soy sauce

1 tsp of sesame oil

1/2 tsp of brown sugar

1-2 liters of water

1 hour 10 minutes

Pearl barley

Additional properties For kids


1. Pour water in a saucepan and bring to a boil. Shake the packets with pearl barley and gently lower them into the water. Reduce heat and cook the millet for 45-50 minutes until ready.

2. Cut the pakchoi leaves in half, peel and grate the carrots into thin strips.

3. Heat 1 tbsp of sesame seed oil in a pan, add the pakchoi and a pinch of salt. Stir fry for 3-5 minutes. Remove the pakchoi from the pan.

4. Add the remaining oil, and fry the carrots for 2-3 minutes, then add the mushrooms and cook for 2 more minutes.

5. Place the pearl barley, the chickpeas, the pakchoi, the carrots and the shiitake in separate small heaps into serving bowls.

6. Mix the sauce ingredients in a small bowl. Pour the sauce over the dish and serve.

Cuisine China and South-Eastern Asia
Dish type Entrees