Wombok, Green Bean & Mushroom Stir Fry

The veggies are enveloped in a thick sauce that’s perfect to be scooped over some rice or noodles.



1 Chinese cabbage sliced
200g green beans, cut into 3cm batons
200g button mushrooms sliced
1 spring onion sliced

From your pantry

½ cup hoisin sauce or kecap manis (Indonesian sweet sauce)
2 tbsp soy sauce
125ml chicken stock
1tbs rice wine vinegar
2 tbsp roasted peanuts (optional to serve)
Coriander (optional to serve)
Noodles or rice to serve


Combine hoisin sauce, soy sauce, chicken stock and rice wine vinegar in a jug and stir well.

Heat a wok over a medium flame and add a little oil (can be rice bran/olive/vegetable). Stir fry the cabbage in batches. Add a little splash of the sauce mixture towards the end of the cooking. Place cooked cabbage into a bowl and repeat until all cabbage is cooked.

Add another splash of oil to the wok and stir fry the onions for 1 minute then add the green beans. Stir fry for 5 minutes until vegetables are tender.  Remove and place in with the cooked cabbage.

Now stir fry the sliced mushrooms in a little oil until they are soft and fragrant.

Finally add the vegetable mix back to the wok and mix everything through, adding any extra sauce that you have not already used. Taste and season if necessary and add the coriander if using.

Serve with noodles or rice and roasted peanuts.

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