Mince & Wombok Rice Bowl

Source : Cut Wombok Leaves Into 1-2cm In Length And Separate White Thick Pieces And Soft Pieces Add Sesame Oil In A Heated Large Frying Pan Over High Heat Cook ...

PreTime

more Minutes

CookTime

a few Minutes

Yield

Some Servings

Sent by Hiroko Liston

at : December 3, 2025

Step:

Cut Wombok leaves into 1-2cm in length and separate white thick pieces and soft pieces.
Add Sesame Oil in a heated large frying pan over high heat, cook Pork Mince, Ginger and hard white pieces of Wombok. When Pork changed colour, add soft pieces of Wombok and stir-fry for a few minutes.
Add Chicken Stock, Miso and Mirin and season with Salt and White Pepper as required. *Note: You might need no salt at all.
When Wombok is soft, gradually add starch flour mixture, stirring well, to thicken the sauce.
Half fill a bowl with freshly cooked rice and cover it with the mince & wombok mixture.

Ingredients

1/4 Wombok (Chinese Cabbage) *OR 5 to 6 large leaves
150-200 g Pork Mince OR Chicken Mince
1 small piece Ginger *grated OR finely sliced into strips
1 teaspoon Sesame Oil
1/2 cup Chicken Stock *OR Water 1/2 cup & Asian Chicken Bouillon Powder 1/2 teaspoon
2 tablespoons White Miso *mild type recommended
1-2 tablespoons Mirin *OR 1-2 teaspoons Sugar
Salt & White Pepper
1/2 tablespoons Potato Starch OR Corn Starch *mixed with 1 tablespoon water
Freshly Cooked Rice 2 servings