I assume you love the fabulous combination of Olive Oil, Garlic and Chilli. Many Vegetables can be cooked in this flavour. Today I cooked Wombok. You may wish to drizzle with some Soy Sauce for extra Umami when you serve.
3 to 4 Servings
1/4 Wombok *350 to 400g
1 tablespoon Olive Oil
2 cloves Garlic *coarsely chopped
1/2 Chilli *sliced, OR Dry Chilli Flakes as required
1/2 teaspoon Salt *plus extra to taste
Soy Sauce *optional
- Clean Wombok, cut the hard white parts thinly, about 8mm. You can cut the softer parts in the same way or into larger pieces. *Note: Thinner slices can be cooked quicker and seasoned better.
- Place Olive Oil and Garlic in a frying pan, and heat over medium heat. When aromatic, add hard white parts of Wombok and and Chilli, stir-fry for a few minutes, add Salt and Black Pepper, and stir until cooked and slightly transparent. *Note: 1/2 teaspoon Salt seems a lot, but I think it is necessary.
- Add softer parts of Wombok, then stir. Do not over cook it. Add extra Salt if required, OR you can drizzle with a small amount Soy Sauce instead of adding extra Salt. Serve immediately.