Stir-fry Wong Bok with chicken, carrots and mushrooms

Stir-fry Wong Bok with chicken, carrots and mushrooms

It has been quite awhile since the last posted recipe. Nope, not that I have not been cooking but those that I had tried were not that successful, not aesthetically at least. In addition to that, I am lazy! Hahahaha!!! Anyhows, I tried out a dish today and it was not too bad so I decided to pen the recipe down. I bought quite a big Wong Bok to try out the Wong Bok parcel recipe but it did not go too well. I was scratching my head, trying to think of what to do with the leftover Wong Bok the night before I tried this dish. Since I had some stir-fry chicken fillets which I wanted to make a wrap, I decided to use them with Wong Bok instead.

 

Ingredients you need:

 

Part A

1. 6 to 8 pieces of Wong Bok

2. 1 small bowl of overnight stir-fry chicken (You may choose to use some fresh ones)

3. 2 Shitake mushrooms

4. 5 baby carrots

5. 2 chilli padi

6. Olive vegetable

Part B

1. 1 tomato

2. 1/4 spoon of corn flour

3. salt

4. vinegar

5. black pepper

Steps to cook:

1. Cut the Wong Bok into smaller pieces and put them aside.

2. Dice the mushrooms.

3. Cut the carrots into small, thin and round pieces.

4. Cut the chilli padi into smaller pieces.

5. If you are using fresh chicken fillets, you may want to marinate them
    with some Old Bay seasoning and black pepper.

6. Cut the tomato into smaller pieces.

7. Heat the wok and add in the oil.

8. Stir-fry the chicken fillets for about 2 minutes or until they are just about cooked.
    Place them on a plate and put aside.
    (I did not have to do this step since my chicken fillets were cooked the previous day).

9. Then, stir-fry the mushrooms and carrots together for about for about 1-2 minutes.

10. Add in the Wong Bok to stir-fry together. Add in a pinch of salt and
      stir-fry till the stems (the white parts) start to soften.

11. Add in the chicken fillets again and stir-fry together. Add in the chilli padi.
      Depending on how soft you want the vegetables to be, place them on a plate once you
      feel that the dish is ready.

12. Proceed to cook Part B.

13. First, stir-fry the cut tomato for about 1-2 minutes.

14. Add in a small bowl of water.
      (This is for gravy so add according to how much you like).

15. Add in a pinch of salt, a teaspoon of vinegar and a dash of black pepper.

16. Stir and allow the cut tomato to reduce.

17. Add water to stir the corn flour.

18. Add in the corn flour mixture, abit at a time so that you do not get lumps of it in
      the gravy.

19. Once ready, pour the gravy over the cooked Wong Bok.

20. Garnish with some olive vegetables and we are ready to dig in!

The flavor of the dish was good enough for me. I do not like to overcook my vegetables so the crunch of the Wong Bok was excellent. The gravy was just nice. The whole concept was good to clear leftover, especially vegetables which cannot be kept for too long. I will surely  try this again next week since I still have Wong Bok left and I shall post pictures of the procedures here. As usual, make adjustment to suit your taste bud!