It seems Wombok is currently in season, and it is cheap and delicious. There are many dishes that you can cook OR make using Wombok, but my favourite is simmered dishes. I love Wombok softly cooked in comforting soup, that is thickened with Potato Starch. Today I added Pork, but you can add Chicken OR Fried Tofu, etc.
Makes
2 to 3 Servings
Ingredients
300g Wombok
150g Asian Mushrooms *I used King Oyster, Pearl Oyster, Shimeji, Enoki
150g thinly sliced Pork *OR Chicken, Fried Tofu, etc.
1 teaspoon Sesame Oil
Salt & White Pepper
1 tablespoon Potato Starch *mixed with 1 tablespoon Water
Soup
200ml Chicken Stock *OR 200ml Water & 1 teaspoon Asian Chicken Bouillon Powder
*Note: Dashi Stock can be used instead of Chicken Stock
1 tablespoon Soy Sauce *plus extra as required
1 tablespoon Mirin
*Note: If you like sweeter flavour, add some Sugar rather than adding more Mirin.
Method
Wash Wombok, cut into 1-2cm wide pieces, and separate white hard parts and soft leafy parts. Cut Pork (OR Chicken, etc.) into bite-size pieces. Clean and cut OR tear Mushrooms into smaller pieces.
Prepare all other ingredients before you start cooking.
Heat Sesame Oil in a frying pan OR large saucepan over medium heat, cook Pork and white hard parts of Wombok. Lightly season with Salt & Pepper.
Add Mushrooms (if you use Enoki, don’t add it yet) and soft leafy parts of Wombok, and stir for a few minutes.
Add the Soup and bring to the boil, then add Enoki if you add it. Taste the Soup, and add extra Soy Sauce if required. I added extra 1 teaspoon today. Once everything is cooked, stir the Potato Starch mixture, and gradually add it as you are stirring constantly. When the soup it thickened, it is done.
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