Why you’ll love it

• Mildly sweet flavor that takes on sauces and aromatics beautifully.
• Two textures in one: crisp stems and silky leaves for balanced bites.
• Quick‑cooking — perfect for wombok salad, weeknight stir‑fries, hotpot, noodles or slaw.
• Family‑friendly and versatile across Chinese, Korean and Japanese dishes.

How to enjoy

1. Garlic‑ginger wok‑tossed wombok with oyster sauce — Sear stems first, then add leaves with Peeled Garlic Cloves, Ginger and a splash of Haitian Premium Oyster Sauce 700g. Toss on high heat for 2–4 minutes until just tender.
2. Tomato hot pot with wombok, enoki and tofu puffs — Simmer Haidilao Tomato Hot Pot Base, then add cabbage chunks, Enoki Mushrooms and Ever Green Fried Tofu Puffs 150g. Cook until stems turn translucent and leaves are silky.
3. Crisp sesame wombok slawLow‑calorie — Thinly shred cabbage and toss with Hengshun White Rice Vinegar, a drizzle of Sesame Oil and julienned Carrots. Chill 5–10 minutes for extra crunch.
4. Rice vermicelli stir‑fry with wombok and tofu — Soften Chunsi Jiangxi Rice Vermicelli, then toss with sliced cabbage, cubes of Ever Green Classic Tofu and a splash of Light Soy Sauce. Keep it smoky and quick, 3–5 minutes.

Prep Tips

• Rinse thoroughly between leaves to remove any grit; shake dry.
• Separate stems and leaves; slice stems thicker and leaves thinner for even cooking.
• Stir‑fry stems first for 1–2 minutes, then add leaves and finish quickly.
• For slaws, lightly salt and rest 5–10 minutes, then dress just before serving.
• Season toward the end to keep the cabbage crisp and vibrant.

Pairs well

• Peeled Garlic Cloves and Fresh Ginger
• Sesame Oil or Light Soy Sauce
• Premium Oyster Sauce
• Oyster Mushrooms
• Firm Tofu
• Pull Noodles for quick stir‑fries
• Tomato Hot Pot Base

More in this category

• Fresh Cabbage - Half Piece
• Pointed Cabbage - 1 Pack
• Purple Cabbage - Half Piece
• Jiangmen White (Chinese Cabbage), 1 Bundle

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