Oyster Sweet Corn Stir Fry.

Tonight it's a 'Hot wox' stir fry special. The other day I had a top notch German inspired lunch. (Thanks heaps Steff. Bloody beautiful). Once again the cabbage was amongst the finest I've ever tryed. So in an effort to reciprecate, 'Wombok', or Asian cabbage is featured in this dish.

Wombok cooks in a flash. Think of a cross between lettuce and cold climate cabbage. A mild delicate cabbage flavor with a texture more like lettuce.

The main flavor combination of this stir fry is created by combineing the sweetness of corn with the saltyness of oyster sauce. The wombok is acting like noodles or rice as a filler.

I will list ingredents as I cooked it. This will be enough to feed 4 hungry buggers.

Ingredents:

500g of chicken thy fillet. Sliced into strips.

300g of sliced wombok.

Corn kernals from to small cobs.

1 cup of sliced spring onions.

6 cloves of finley choped garlic.

3&1/2 Table spoons of oyster sauce.

1 brown onion. Roughly sliced.

Several good cracks of peper.

Sesame oil.

Method:

Marinate the chicken in a splash of sesame oil, 1/2 a table spoon of oyster sauce and, and one of the cloves of finley choped garlic. In a smokeing hot wok, Quickly fry off the chicken in batches untill done, set aside. Now with a splash more sesame oil add the brown onions and corn. At this stage your wok should be ultra hot. What you want to do is kinda pop the corn. If your wok is hot enough after about 20 seconds of tossing the corn will start to crackle and give the odd bang. This is the juice escapeing from the corn, it will in turn provide the sweet half of your flavor. So after about 40 seconds of frying, add the garlic and return the chicken, give it a quick toss. Finally add the wombok, spring onions, and oyster sauce. Toss through for about 10 seconds, just enough to mix it all together and wilt the spring onions/ wombok. Serve straight away.....