Taste of Home: Stirfried wombok with dried shrimp

Simple Chinese home cooking doesn’t need a multitude of exotic ingredients and this recipe for stirfried wombok with dried shrimp is testament to that.

This dish was a frequent one at our family table when I was growing up. Wombok has a subtle sweetness when cooked and complements the dried shrimp umami. Wombok can also be incredibly cheap: a whole head can cost as little as AUD$2.50 at a farmers market, so you can use the rest for kimchi or fried rice.

I would usually serve stirfried wombok with dried shrimp with a meat dish that has more pungency and potency, such as steamed pork mince in soy sauce or Sanbeiji (三杯鸡) aka Three Cup Chicken. But go nuts and let me know what dishes you make to accompany it.

Stirfried wombok with dried shrimp

Stirfried wombok with dried shrimp


  • Wombok, a quarter of a head
  • 1 tbsp dried shrimp
  • 3 tbsp boiling water
  • 1 clove garlic, minced
  • Oil, for stirfrying
  • Salt
  • White pepper


  1. Chop up the wombok into bite-sized chunks and leave to soak in a large bowl of water (a clean sink works as well). This allows soil and grit to sink to the bottom.
  2. Soak the dried shrimp in the boiling water for 5 mins. Drain and set aside.
  3. In a hot wok, fry a clove of mince garlic and shrimp in a tablespoon of oil for several minutes until fragrant.
  4. Stir in the thick parts of the wombok leaves and cover to steam for 3 minutes.
  5. Add the rest of the wombok and stir before covering to cook for 3 minutes.
  6. Season to taste with salt and white pepper.
  7. Serve with rice.

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