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Wombok And Vegetable Stir-Fry With Jasmine Rice

Wombok And Vegetable Stir-Fry With Jasmine Rice

Ingredients for One

  1. 125 grams wombok
  2. 40 grams button mushrooms
  3. 0.25 bunches brocollini
  4. 0.5 cup jasmine rice
  5. 1 carrots
  6. 1 shallots
  7. 1 cloves garlic
  8. 5 grams ginger
  9. 1 tbsp hoisin sauce
  10. 0.5 tsp soy sauce - PANTRY ITEM
  11. 0.5 tsp brown sugar - PANTRY ITEM
  12. 1 tbsp cooking oil - PANTRY ITEM
  13. salt & pepper - PANTRY ITEM

Ingredients for Two

  1. 250 grams wombok
  2. 80 grams button mushrooms
  3. 0.5 bunches brocollini
  4. 1 cup jasmine rice
  5. 1 carrots
  6. 1 shallots
  7. 1 cloves garlic
  8. 10 grams ginger
  9. 2 tbsp hoisin sauce
  10. 1 tsp soy sauce - PANTRY ITEM
  11. 1 tsp brown sugar - PANTRY ITEM
  12. 2 tbsp cooking oil - PANTRY ITEM
  13. salt & pepper - PANTRY ITEM

Ingredients for Three

  1. 500 grams wombok
  2. 160 grams button mushrooms
  3. 1 bunches brocollini
  4. 2 cup jasmine rice
  5. 2 carrots
  6. 1 shallots
  7. 2 cloves garlic
  8. 20 grams ginger
  9. 4 tbsp hoisin sauce
  10. 2 tsp soy sauce - PANTRY ITEM
  11. 2 tsp brown sugar - PANTRY ITEM
  12. 4 tbsp cooking oil - PANTRY ITEM
  13. salt & pepper - PANTRY ITEM

Ingredients for Four

  1. 750 grams wombok
  2. 240 grams button mushrooms
  3. 1.5 bunches brocollini
  4. 3 cup jasmine rice
  5. 3 carrots
  6. 2 shallots
  7. 3 cloves garlic
  8. 30 grams ginger
  9. 6 tbsp hoisin sauce
  10. 3 tsp soy sauce - PANTRY ITEM
  11. 3 tsp brown sugar - PANTRY ITEM
  12. 6 tbsp cooking oil - PANTRY ITEM
  13. salt & pepper - PANTRY ITEM

Prep:

  1. wash and roughly chop wombok
  2. peel and finely chop garlic and ginger
  3. peel and finely slice shallots
  4. rinse rice under cold water until the water runs clear
  5. rinse and trim broccolini
  6. peel and thinly slice carrot on diagonal
  7. slice mushrooms

Method:

  1. Cook rice in the saucepan, using a ratio of 1.5 cups water to 1 cup rice. Bring rice to the boil, then cover with a tight fitting lid and cook for 14 minutes on a low heat. Stand and cover for 5 minutes, then fluff the rice with a fork.
  2. In a wok, bring water to a boil. Blanch the carrots for 30 seconds, then remove and refresh in iced water. Drain and set aside. Discard the water from the wok and return it to high heat.
  3. Once the wok is smoking hot, add oil and swirl it around. Add the shallot and ginger, and stir-fry for 15 seconds. Add the garlic and continue tossing for another 15 seconds.
  4. Add the broccolini, mushrooms, and blanched carrots. Stir-fry for about 30 seconds. Add 2–3 tbsp of water, allowing the mixture to simmer for 1–2 minutes until the liquid reduces slightly.
  5. Add the chopped wombok to the wok, followed by soy sauce, hoisin sauce, and sugar. Stir-fry for another 2–3 minutes until the wombok wilts. Season with salt and white pepper to taste.
  6. Serve immediately with the steamed jasmine rice.
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