Wombok

Wombok

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

      Recipes

Crunchy wombok salad with Salad mate Lemon & Herb

 Stir fried beef with Wombok and chilli

 

Crunchy wombok salad with Salad Mate Lemon & Herb
 
Ingredients
  • 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
Instructions
  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
 
Ingredients
  • 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
Instructions
  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.


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