Chinese cabbage (Wombok)

© 2024 CTC Productions Pty Limited. All rights reserved. The material presented on this website, may not be reproduced or distributed, in whole or in part, without the prior written permission of CTC Productions.

Wombok is versatile. It can be cooked the following ways:

Stir-fry

Braise

Salads – it makes great coleslaw

In sandwiches (shredded)

In soups (shredded)

Benefits

• You can substitute wombok for cabbage in most dishes, but not the other way round. Wombok has a milder flavour

• Wombok doesn’t pong out the house like cabbage can!

Preparation tips

• Slice a whole wombok in half lengthways to give it a flat side to lay flat on the chopping board.

• Then slice across it with a sharp knife. For stir-fries, try slices about 5-10mm thick (quarter-inch to half-inch). Remember to slice the white bits towards the base of the plant a bit thinner, so all the wombok will be cooked evenly at the same time.

Easy Spicy Wombok Stir-Fry

(for 2 people)

1 tablespoon vegetable oil

1 small chopped onion

1 clove garlic, crushed

1 teaspoon crushed ginger

1 chopped chilli (optional)

1/2 a wombok, sliced (about a quarter-inch thick slices)

1-2 tablespoons desiccated coconut

 

1. Heat frypan or wok, add 1 tablespoon oil

2. Fry onion, garlic, ginger and chilli for about 2 minutes

3. Toss in sliced wombok and sprinkle over 1 teaspoon turmeric

4. Stir-fry about 2-3 minutes more (the wombok will quickly collapse)

5. Then, just before serving, sprinkle over a tablespoon or two of desiccated coconut.

Options/extras: you can also toss in other finely sliced vegies (ie, carrots, beans) when you add the wombok in step 3.