Wombok, or Chinese Cabbage, is a marvellous vegetable. It is subtle and mild in noodle dishes or can be served fiery hot as part of a stir-fry.
Chinese Emporiums sell it for a song and it keeps really well in the crisper sealed in a snap lock bag. This spicy colourful dish is delicious as a side dish or served with rice for a healthy meal. Add some meat or chicken and you have a whole dinner ready to eat in minutes. The coconut gives a lovely texture and flavour… The amounts shown will feed 4 people…
1 tablespoon vegetable oil
1 finely chopped red onion
1 clove garlic, crushed
1 teaspoon crushed ginger
1 chopped chilli (optional)
1/2 a wombok, sliced (about a quarter-inch thick slices)
1 teaspoon of powdered tumeric
1-2 tablespoons desiccated coconut
Heat frypan or wok, add 1 tablespoon oil
Fry onion, garlic, ginger and chilli for about 2 minutes
Toss in sliced wombok and sprinkle over 1 teaspoon turmeric
Stir-fry about 2-3 minutes more (the wombok will quickly collapse)
Then, just before serving, sprinkle over a tablespoon or two of desiccated coconut.