Wombok (Napa Cabbage) — 1 Piece
Wombok (Napa Cabbage) — 1 Piece
Also known as Napa Cabbage/Chinese cabbage
Sweet, tender leaves with crisp, juicy ribs — a versatile staple for wombok salad (sesame dressing), dumpling filling, stir-fries, soups and hot pot. Quick to cook with next-day Sydney delivery.
Why you’ll love it
- Mildly sweet flavor that takes on sauces and aromatics beautifully.
- Two textures in one: crisp stems and silky leaves for balanced bites.
- Quick‑cooking — perfect for wombok salad, weeknight stir‑fries, hotpot, noodles or slaw.
- Family‑friendly and versatile across Chinese, Korean and Japanese dishes.
How to enjoy
- Garlic‑ginger wok‑tossed wombok with oyster sauce — Sear stems first, then add leaves with Peeled Garlic Cloves, Ginger and a splash of Haitian Premium Oyster Sauce 700g. Toss on high heat for 2–4 minutes until just tender.
- Tomato hot pot with wombok, enoki and tofu puffs — Simmer Haidilao Tomato Hot Pot Base, then add cabbage chunks, Enoki Mushrooms and Ever Green Fried Tofu Puffs 150g. Cook until stems turn translucent and leaves are silky.
- Crisp sesame wombok slawLow‑calorie — Thinly shred cabbage and toss with Hengshun White Rice Vinegar, a drizzle of Sesame Oil and julienned Carrots. Chill 5–10 minutes for extra crunch.
- Rice vermicelli stir‑fry with wombok and tofu — Soften Chunsi Jiangxi Rice Vermicelli, then toss with sliced cabbage, cubes of Ever Green Classic Tofu and a splash of Light Soy Sauce. Keep it smoky and quick, 3–5 minutes.
Prep Tips
- Rinse thoroughly between leaves to remove any grit; shake dry.
- Separate stems and leaves; slice stems thicker and leaves thinner for even cooking.
- Stir‑fry stems first for 1–2 minutes, then add leaves and finish quickly.
- For slaws, lightly salt and rest 5–10 minutes, then dress just before serving.
- Season toward the end to keep the cabbage crisp and vibrant.
Pairs well
- Peeled Garlic Cloves and Fresh Ginger
- Sesame Oil or Light Soy Sauce
- Premium Oyster Sauce
- Oyster Mushrooms
- Firm Tofu
- Pull Noodles for quick stir‑fries
- Tomato Hot Pot Base
More in this category
Delivery & Timing
You can Track the courier's location in Real‑Time online! Get your order as soon as the Next Day (for most areas in Sydney).
| Order Time | Arrival Time |
|---|---|
| Today |
Next Day (2 options):
|
* Canceling after the cutoff may incur fees. Click here.
Details: Delivery Information.
Delivery Fees
* A flat $2 service & packaging fee will be added at checkout — see details.
| $69.00 and up | Free |
| $20 – $68.99 | $4.99 (was $10) |
| $0.01 – $19.99 | $7.99 (was $10) |
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Wombok (Napa Cabbage) — 1 Piece
Also known as Napa Cabbage/Chinese cabbage
Sweet, tender leaves with crisp, juicy ribs — a versatile staple for wombok salad (sesame dressing), dumpling filling, stir-fries, soups and hot pot. Quick to cook with next-day Sydney delivery.
Why you’ll love it
- Mildly sweet flavor that takes on sauces and aromatics beautifully.
- Two textures in one: crisp stems and silky leaves for balanced bites.
- Quick‑cooking — perfect for wombok salad, weeknight stir‑fries, hotpot, noodles or slaw.
- Family‑friendly and versatile across Chinese, Korean and Japanese dishes.
How to enjoy
- Garlic‑ginger wok‑tossed wombok with oyster sauce — Sear stems first, then add leaves with Peeled Garlic Cloves, Ginger and a splash of Haitian Premium Oyster Sauce 700g. Toss on high heat for 2–4 minutes until just tender.
- Tomato hot pot with wombok, enoki and tofu puffs — Simmer Haidilao Tomato Hot Pot Base, then add cabbage chunks, Enoki Mushrooms and Ever Green Fried Tofu Puffs 150g. Cook until stems turn translucent and leaves are silky.
- Crisp sesame wombok slawLow‑calorie — Thinly shred cabbage and toss with Hengshun White Rice Vinegar, a drizzle of Sesame Oil and julienned Carrots. Chill 5–10 minutes for extra crunch.
- Rice vermicelli stir‑fry with wombok and tofu — Soften Chunsi Jiangxi Rice Vermicelli, then toss with sliced cabbage, cubes of Ever Green Classic Tofu and a splash of Light Soy Sauce. Keep it smoky and quick, 3–5 minutes.
Prep Tips
- Rinse thoroughly between leaves to remove any grit; shake dry.
- Separate stems and leaves; slice stems thicker and leaves thinner for even cooking.
- Stir‑fry stems first for 1–2 minutes, then add leaves and finish quickly.
- For slaws, lightly salt and rest 5–10 minutes, then dress just before serving.
- Season toward the end to keep the cabbage crisp and vibrant.
Pairs well
- Peeled Garlic Cloves and Fresh Ginger
- Sesame Oil or Light Soy Sauce
- Premium Oyster Sauce
- Oyster Mushrooms
- Firm Tofu
- Pull Noodles for quick stir‑fries
- Tomato Hot Pot Base
More in this category
Delivery & Timing
You can Track the courier's location in Real‑Time online! Get your order as soon as the Next Day (for most areas in Sydney).
| Order Time | Arrival Time |
|---|---|
| Today |
Next Day (2 options):
|
* Canceling after the cutoff may incur fees. Click here.
Details: Delivery Information.
Delivery Fees
* A flat $2 service & packaging fee will be added at checkout — see details.
| $69.00 and up | Free |
| $20 – $68.99 | $4.99 (was $10) |
| $0.01 – $19.99 | $7.99 (was $10) |
