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Green Vegetable-Wok with Paprika Chili Cream Cheese

OVERVIEW

Starter, main course, dessert! Find your unique menu with Exquisa cream cheese!

OVERVIEW

Starter, main course, dessert! Find your unique menu with Exquisa cream cheese!

Ingredients (for 4 People)

  • 1 cup Exquisa Cream Cheese Fitline bell pepper-chili
  • 800 g Broccoli
  • 250 g Young Leaf spinach
  • 2 tbsp Exquisa Fromage Frais natural
  • 1/1 Bund Spring onions
  • 2 Small, red chili peppers
  • 1 piece Ginger bulb (approx.35g)
  • 1 Garlic clove
  • 3 steems Basil
  • 2 tbsp Oil
  • Salt
  • Pepper
  • Coarse pepper for sprinkling

Preparation

  • Clean broccoli, wash and divide into florets. Cook in boiling salted water for about 3 minutes. Drain and allow to drain. Wash spinach and chop coarsely. Clean and wash spring onions and cut into fine rings.
  • Peel ginger and garlic. Chop both finely. Rinse chili peppers hot and cut into fine rings. Mix cream cheese and curd cream. Season with salt and pepper. Heat oil in a wok. Sauté ginger, garlic and chili in it. Add broccoli and spring onions, stir-fry vigorously for about 2 minutes. Add spinach and let it collapse. Season with salt and pepper.
  • Add cream cheese to vegetables and gently mix in. Wash basil and pluck leaves from stems. Arrange vegetable wok. Sprinkle with coarse pepper. Garnish with basil.

COOKING WITH
Cream Cheese

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