Wombok Easy Cooking
Wombok this week is from Freeman’s Reach which is 60 minutes from Sydney near Richmond. This was grown by Charlie Vella. – Recipes below
Kim Chi Relish
San Choy Bao
It is a greatly misunderstood vegetables as many don’t quite know what to do with it. The good news is you can do many things. When looking elsewhere for it or in recipes check out Chinese cabbage, celery cabbage, Napa cabbage, Tientsin cabbage, wong nga bok.
A sustainable Plant
The Wombok has been around for a long time – since the 5tth Century in China. If you wish to grow you own you can harvest the leaves whilst the plant continues to grow a sustainable plant.
What to cook
Use in stir fry, casseroles, finely sliced into sandwiches raw, soups, and in the famous Korean ‘Kim Chi’ relish.
It’s full of A and C vitamins, iron calcium, and phosphorus. The Glucosinolates present in most brassicas are a sulphur compound which is associated with assisting in reducing certain cancers.
- one half wombok, cut into coarse squares
- 2 tbs sugar
- 3 pinches Himalayan salt
- 2 cloves garlic, finely sliced
- 2 tbs fish sauce,
- 2 tbs Soy sauce
- 48g chilli powder/flakes or 1 chopped chilli
- 2 spring onions, finely sliced
- 2 cm ginger, minced or finely julienned
- 2 carrots, julienne
- 15g small dried shrimp (optional)
- In a bowl Combine salt with sugar then rub into chopped wombok leaves.
- Cover with wrap and refrigerate for 12 hours, drain and keep liquid to use later.
- Then combine all remaining ingredients rubbing completely into leaves.
- Put into a jar with lid and store in fridge. It can be stored for up to 2 months.
- Use as a side relish.
- 4 small Wombok leaves
- 2-3 leaves of silverbeet, washed and finely chopped
- 1 carrot, peeled and julienne
- 1 tbs peanut oil
- 2cm piece ginger, julienned (cut into thin matchsticks)
- 1 clove garlic, finely diced
- ½ small red onion, finely sliced
- 2 tbs shaoxing wine, cooking wine
- 2tbs Tamari or soy sauce
- 1 tsp brown sugar
- ¼ tsp sesame oil
- ½ cup bean sprouts or substitute with slightly steamed green beans cut into 2cm lengths
- ¼ cup spring onions, thinly sliced
- 100g cashews, crushed
- 3 tbs butter, lightly melted
- Garnish – thick oyster sauce
- Wash and set out Wombok leaves.
- Using a vegetable peeler, thinly slice carrot lengthways into ribbons. Cut carrot into a fine julienne and set aside. Heat peanut oil in a hot wok and swirl to coat. Add ginger, garlic and onion and stir-fry for 1 minute until fragrant. Add wine, tamari, sugar and sesame oil and stir-fry until heated through. Add reserved carrot, bean sprouts and spring onions and toss to combine.
- Set vegetable mix aside and rinse wok. Re-heat and add butter then lightly cook cashews until browning about 3-4 minutes then add silverbeet and stir for another minute until wilted. Take off heat.
- Combine vegetable mixture with cashews and silverbeet. Layout wombok cups and spoon vegetable Choy Bao into the cups. Garnish with thick oyster sauce.