Effortless prep starts here 🥬✨ Using the 22cm MealPrep™ bowl together with the 24cm strainer makes draining wongbok so simple and mess-free. Gravity does all the work, allowing water to drain off naturally without any squeezing or hassle. It’s a small step that makes a big difference in keeping prep clean, quick, and efficient in the kitchen.
Ingredients
1 whole wongbok, leaves separated
Chinese ham, sliced
5-6 dried scallops
5-6 cloves garlic, whole
½ packet chicken stock
1 tbsp oyster sauce
Cornstarch slurry (1 tbsp cornstarch + 2 tbsp water)
Salt, to taste
Sugar, to taste
Sesame oil, drizzle
Hua Tiao wine, splash
Black soy sauce, for colour
Oil for frying
Method
• Fry sliced Chinese ham + garlic in oil until fragrant
• Add chicken stock + dried scallops, bring to boil
• Stir in oyster sauce
• Add wongbok in batches, letting leaves wilt before adding more
• Push softened leaves to the top as you go
• Once all added, cover and simmer 10 minutes
• Remove wongbok and set aside
• Boil remaining sauce
• Add cornstarch slurry + seasoning (salt, sugar, sesame oil, Hua Tiao wine, black soy sauce)
• Adjust with extra stock if needed
• Pour thickened sauce over wongbok and serve
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