Wombok and beef stir-fry with green chillis and vermicelli
“Asian greens: the golden rule is if it has thick stalks, it will be good steamed, stir-fried or boiled; if it has small round leaves it will add crunch, colour and flavour to soups and steamboats.”
- 20g vermicelli
- vegetable oil
- 500g beef (rump)
- 125g halved baby corn
- 1 peeled carrot, sliced diagonally
- ¼ tsp five-spice powder
- 2 sliced spanish onions
- 2 finely chopped garlic cloves
- 1 tbsp grated ginger
- ¼ small wombok (shredded)
- 1/2 cup of water
- 1 tbsp oyster sauce
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1-2 finely sliced green chillis
- 230g can drained,coarsely chopped water chestnuts and stir.
- 60g vermicelli
Select Asian greens with the brightest, deepest colour and firm fleshy stems. Avoid any with yellow or shrivelled leaves. Store in a plastic bag in the refrigerator and eat within a day or two.
Method
Fry 20g vermicelli in hot vegetable oil until puffed, then drain on paper towel.
Heat 1 tbsp vegetable oil in a wok over high heat and add 500g beef (rump) stir-fry strips and cook for
3-4 minutes until browned.
Add 125g halved baby corn and one peeled carrot, sliced diagonally, and stir-fry for 2 minutes.
Add ¼ tsp five-spice powder, 2 sliced spanish onions, 2 finely chopped garlic cloves and 1 tbsp grated ginger and stir.
Add ¼ small wombok (shredded) and 1/2 cup of water and stir.
Add 1 tbsp oyster sauce, 2 tbsp soy sauce and 1 tsp sesame oil and stir.
Add 1-2 finely sliced green chillis and a 230g can drained, coarsely chopped water chestnuts and stir.
Cook 60g vermicelli in boiling water for 1-2 minutes, drain.
Add boiled vermicelli to stir-fry and stir well.
To serve
Serve topped with fried vermicelli.
Serves 4.
