This is another absolutely easy, yet delicious and nutritious dish that anyone can cook. All you have to do is placing the ingredients in a saucepan and cook over lower heat until cooked. Enjoy with freshly cooked Rice. Today I made it into a rice bowl. You can use Chicken instead of Pork.


2 Servings


1/8 Wombok *about 200g
100g thinly sliced Pork Belly *OR Chicken
100g Enoki
1/2 teaspoon Sesame Oil *optional, as this is for flavour
1/2 teaspoon Asian Chicken Bouillon Powder OR Chicken Stock Powder *optional
2 tablespoons Sake (Rice Wine) *OR Water
2 tablespoons Soy Sauce
White Pepper OR Ground Chilli as required
1/2 tablespoon Potato Starch OR Corn Starch *mixed with 1/2 tablespoon Water
1/2 Spring Onion *finely chopped

  1. Cut Wombok and thinly sliced Pork (OR Chicken) into bite-size pieces. Cut off the bottom of Enoki, clean them, and cut into 3-4cm length pieces.
  2. Sprinkle with a small amount of Sesame Oil in a saucepan, place the white parts of Wombok. Then arrange the remaining Wombok, Pork and Enoki in the saucepan in layers, scattering each ingredients evenly.
  3. Sprinkle with Chicken Bouillon Powder (OR Chicken Stock Powder), Sake (Rice Wine), Soy Sauce and White Pepper (OR Chilli) over the ingredients. No need to stir. *Note: A small amount of Grated Ginger can be a good addition.
  4. Cover with a lid, heat over medium low heat for 4-5 minutes OR until softened. Remove the lid, and gently stir. There must be some liquid in the saucepan. Gradually add Potato Starch mixture, and stir until the liquid is thickened.
  5. Sprinkle with some finely chopped Spring Onion and enjoy with freshly cooked Rice.