Wombok Easy Cooking

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

Freemans ReachIt 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.

Goodness inside

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.

Kim Chi Relish
Recipe Type: Side dish
Author: Harvest Hub
  • 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)
  1. In a bowl Combine salt with sugar then rub into chopped wombok leaves.
  2. Cover with wrap and refrigerate for 12 hours, drain and keep liquid to use later.
  3. Then combine all remaining ingredients rubbing completely into leaves.
  4. Put into a jar with lid and store in fridge. It can be stored for up to 2 months.
  5. Use as a side relish.


Veggie San Choy Bao
Recipe Type: Healthy Snack
Author: Harvest Hub
Serves: 4
Use also lettuce leaves. If not wanting crunchy outer covering then slightly steam leaves of wombok for a couple of minutes.
  • 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
  1. Wash and set out Wombok leaves.
  2. 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.
  3. 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.
  4. Combine vegetable mixture with cashews and silverbeet. Layout wombok cups and spoon vegetable Choy Bao into the cups. Garnish with thick oyster sauce.



Wombok display 2

Wombok from Freeman’s Reach are good so this week it is a Stir Fry Value bag.

Local Ginger

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


Crunchy wombok salad with Salad Mate Lemon & Herb
  • 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
  1. 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.
Stir-fried beef with wombok and chilli
  • 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
  1. Heat half the oil in a wok or a large pan over medium heat and stir-fry steak in batches until browned.
  2. 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.
  3. Add wombok, hoisin sauce, soy sauce and one to two tablespoons water and cook for one minute. Add beef and stir until heated through.
  4. Serve topped with green onions and boiled rice on the side.