Wombok from Freeman’s Reach are good so this week it is a Stir Fry Value bag.
If you have ordered local Ginger you need to put in the fridge as it will go mouldy if left out. Wrap in a paper towel to keep it dry or you can freeze it as well. Coriander, chilli, bean shoots,
Storage hunt for greens
If your herbs wilt don’t panic. Fill a basin with cold water drop in some ice cubes, pop in the herb and soak. Then pull out, shake dry, pop on paper towel to dry out and bingo – it’s popped back to life. Store in a paper towel in bag or container to keep the fridge humidity off it.
Back to Wombok
Crunchy wombok salad with Salad mate Lemon & Herb
Stir fried beef with Wombok and chilli
- ½ wombok, finely shredded
- 1 large carrot, coarsely grated
- 1 red capsicum, seeded and finely sliced
- 1 cup fresh corn, cooked
- ½ cup sliced shallots
- 1 cup torn mint leaves
- 1 cup torn coriander leaves
- ¾ cup unsalted roasted peanuts
- For the Dressing:
- Salad Mate Lemon & Herb
- Place wombok, carrot, capsicum, corn, shallots, mint and coriander leaves and peanuts in a large bowl and stir to combine. Just before serving, shake dressing and pour over salad. Mix well.
- 2 tbs vegetable oil
- 700g rump steak, thinly sliced
- 1 large carrot, peeled and thinly sliced
- 1 small red capsicum, sliced
- 3-cm piece ginger, finely chopped
- 2 cloves garlic, finely chopped
- 2-3 small red chillies, finely sliced (or to taste)
- 3 cups coarsely shredded wombok
- 2 tbs hoisin sauce
- 1 tbs soy sauce
- Heat half the oil in a wok or a large pan over medium heat and stir-fry steak in batches until browned.
- Remove and set aside. Heat remaining oil and add carrot and capsicum and stir-fry for two to three minutes, then add ginger, garlic and chillies and stir-fry until vegetables are tender.
- Add wombok, hoisin sauce, soy sauce and one to two tablespoons water and cook for one minute. Add beef and stir until heated through.
- Serve topped with green onions and boiled rice on the side.