It's not hard to get into cooking lots of Indonesian dishes this month. Fresh bright vegetables with strong hot, sour and sweet zing? Yes, please. This easy and quick dish of vegetables makes a great stir fry over rice or a great veggie dish to serve at a buffet/potluck/family dinner.
I'm keeping this one short and sweet, as I've been a bit hectic over the last few days. Apologies for being so brief - but here is a recipe to appease you :)
Ingredients
4 cloves garlic, peeled
2cm fresh ginger, peeled
1/2 tsp turmeric
1 tbsp vegetable oil
1 lemon grass stalk, tough outer parts removed
1/4 cup water
1 tbsp vinegar
2 tsp sugar
Salt to taste
3 carrots, cut into strips
2 cucumbers, cut into strips
10 small shallots, roots cut off and cut into 4cm lengths
100g green beans, ends trimmed
4 long red chillis, cut into long stripsTo Make
1. Put the garlic, ginger and turmeric in a food processor and purée to a smooth paste.
2. Heat the olive oil in a wok or large frypan and add the paste and the lemongrass. Fry for 1-2 minutes, until fragrant.
3. Add the water, vinegar, sugar and salt. Bring to a simmer and taste test (you can adjust the sweet and sour balance at this point by adding more sugar or vinegar).
4. Add all the vegetables and chilli, stir through until well coated with all the sweet and sour sauce. Cook until the vegetables are just cooked but still crisp.
Serves 4, or 8 as a side dish.
This
month I'm featuring lots of amazing recipes from Indonesia!
Check
out my other Indonesian recipe posts:
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