How is wombok (Chinese Cabbage) best cooked ?

Question

just by itself...not with any other food...

Answer 1

CHINESE CABBAGE SALAD  

Dressing:

1/3 cup balsamic vinegar

1/2 cup sugar

2/3 cup olive oil

2 tablespoons soy sauce

Salad:

1 head Bok Choy or Napa cabbage, chopped

1 bunch green onions, chopped

1 pkg ramen noodles

4 oz slivered or sliced almonds

1 tablespoon butter

Mix dressing ingredients. (Speed mixer will thicken dressing.) Set aside.

Chop cabbage and green onions.

Crush ramen noodles. Discard flavor packet. Mix with almonds and butter and brown in skillet. Use as garnish on top of salad.

Mix as needed then serve.

*This salad should be made and served immediately as it will get soggy if stored after mixing.

Answer 2

Stir fry

With garlic and soy probably

Or just make Kimchee

Answer 3

Chinese Cabbage Salad

Prepackaged shredded cabbage salad mix lends even more convenience to this sweet-tart salad. This is also a great make-ahead dish: as it refrigerates overnight, the cabbage softens slightly and the tangy flavors blend even more. Try a crisp Asian pear or juicy seedless red grapes in place of the apple.Ingredients: 6tablespoons cider vinegar

3tablespoons sugar

1tablespoon dark sesame oil

1teaspoon minced fresh ginger

1large crisp red apple, diced

1medium (1 to 1-1/4 pounds) head green cabbage or 1 bag (16 ounces) prepackaged shredded cabbage salad mix

1/3cup golden raisins

2green onions, thinly sliced

2tablespoons chopped fresh cilantro

1tablespoon toasted sesame seeds

Preparation: 1.Combine vinegar, sugar, oil and ginger in large bowl; stir until sugar dissolves. Stir in apple.

2.Add cabbage, raisins, onions, cilantro and sesame seeds; gently stir until well combined.

Note: Store cabbage tightly wrapped in a plastic bag in the refrigerator for up to two weeks. A one-pound cabbage will yield about 4 cups shredded cabbage.

Answer 4

Preferably in a wok.

Oil the wok and add some diced garlic and ginger,

wait until it's sizzling and you can smell the garlic and ginger cooking,

then add the wombok that you've washed and chopped up into small strips.

Stir and add some water so it doesn't dry out. Stir continously so it doesn't burn.

Then after you've cooked it the way you like it (I like to eat it so it still has a bit of crunch so I take it off after about 3-4min) take it off the wok and put into a bowl and eat it as a side dish with a meal.

Mmm.

P.S Whilst cooking it on the wok add some salt and pepper for taste if you want.

Answer 5

um... im sorry but im chinese and i dont know what is wombok.

but

it sounds korean..

Answer 6

Spicy Stir-fry Chinese Cabbage

Ingredients:

1 pound Chinese Cabbage (also called Napa Cabbage or Sui Choy)

1 large garlic clove

2 green onion (spring onions)

2 tablespoons vegetable or peanut oil, for stir-frying

2 - 3 teaspoons chile paste, according to taste

1 tablespoon Chinese rice wine, dry sherry, or white wine

1/2 teaspoon salt

1/4 cup water

1 teaspoon sugar

1 - 2 teaspoons soy sauce, optional

1 teaspoon cornstarch mixed in 4 teaspoons water

Preparation:

1. Rinse the cabbage and pat dry. Remove the leaves and cut diagonally into 1-inch pieces. Finely chop the garlic. Rinse the green onion and cut into 1-inch lengths.

2. Heat the wok and add 2 tablespoons oil. When the oil is hot, add the chile paste. Stir-fry for 30 seconds, then add the garlic. Stir-fry for a few seconds until fragrant, and then add the cabbage.

3. Stir-fry the cabbage for 1 minute, splashing with the rice wine or dry sherry and stirring in the salt.

4. Add the water. Turn down the heat, cover, and simmer the cabbage for 3 minutes.

5. Turn the heat back to medium-high. Stir in the sugar and green onion. Stir in the soy sauce if desired.

6. Push the cabbage to the sides of the wok. Give the cornstarch and water mixture a quick stir and add it in the middle, stirring quickly to thicken. Cook briefly to mix everything together. Serve hot.