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Wombok And Vegetable Stir-Fry With Jasmine Rice
Wombok And Vegetable Stir-Fry With Jasmine Rice
Ingredients for One
Ingredients for One
- 125 grams wombok
- 40 grams button mushrooms
- 0.25 bunches brocollini
- 0.5 cup jasmine rice
- 1 carrots
- 1 shallots
- 1 cloves garlic
- 5 grams ginger
- 1 tbsp hoisin sauce
- 0.5 tsp soy sauce - PANTRY ITEM
- 0.5 tsp brown sugar - PANTRY ITEM
- 1 tbsp cooking oil - PANTRY ITEM
- salt & pepper - PANTRY ITEM
Ingredients for Two
Ingredients for Two
- 250 grams wombok
- 80 grams button mushrooms
- 0.5 bunches brocollini
- 1 cup jasmine rice
- 1 carrots
- 1 shallots
- 1 cloves garlic
- 10 grams ginger
- 2 tbsp hoisin sauce
- 1 tsp soy sauce - PANTRY ITEM
- 1 tsp brown sugar - PANTRY ITEM
- 2 tbsp cooking oil - PANTRY ITEM
- salt & pepper - PANTRY ITEM
Ingredients for Three
Ingredients for Three
- 500 grams wombok
- 160 grams button mushrooms
- 1 bunches brocollini
- 2 cup jasmine rice
- 2 carrots
- 1 shallots
- 2 cloves garlic
- 20 grams ginger
- 4 tbsp hoisin sauce
- 2 tsp soy sauce - PANTRY ITEM
- 2 tsp brown sugar - PANTRY ITEM
- 4 tbsp cooking oil - PANTRY ITEM
- salt & pepper - PANTRY ITEM
Ingredients for Four
Ingredients for Four
- 750 grams wombok
- 240 grams button mushrooms
- 1.5 bunches brocollini
- 3 cup jasmine rice
- 3 carrots
- 2 shallots
- 3 cloves garlic
- 30 grams ginger
- 6 tbsp hoisin sauce
- 3 tsp soy sauce - PANTRY ITEM
- 3 tsp brown sugar - PANTRY ITEM
- 6 tbsp cooking oil - PANTRY ITEM
- salt & pepper - PANTRY ITEM
Prep:
- wash and roughly chop wombok
- peel and finely chop garlic and ginger
- peel and finely slice shallots
- rinse rice under cold water until the water runs clear
- rinse and trim broccolini
- peel and thinly slice carrot on diagonal
- slice mushrooms
Method:
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve immediately with the steamed jasmine rice.
