Exotic vegetable stir-fry Senggigi Beach

Ingredients for 2 servings:

• 2 medium-sized potatoes, waxy
• 1 m.-sized carrot(s)
• 20 g ginger, fresh or frozen
• 4 small onions, red
• 4 medium-sized garlic cloves, fresh
• 12 green runner beans
• 2 Pepper, red, long, mild
• 2 small chili peppers, green, fresh or frozen
• 4 m.-large tomato(s), fully ripe
• 2 leaves of white cabbage
• 4 g chicken broth (strong bouillon)
• 40 g tomato juice
• 80 g coconut water (Asian shop, drinks)
• 1 tbsp rice wine vinegar, clear, mild
• 1 tsp sugar
• 1 pinch(s) black pepper from the mill
• 1 pinch(s) nutmeg, freshly grated
• 1 pinch of cardamom powder
• 4 tbsp sunflower oil
• 1 tbsp sesame oil, light
• n. B. Celery leaves, fresh
• 50 g creamy coconut milk (24% fat)
• 1 slice(s) carrot(s)
• 1 slice(s) Pepper, red
• 3 small chili peppers, red, fresh or frozen

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

A crunchy and spicy vegetable stir-fry served as a side dish. Recipe from Lombok, Indonesia.

Peel the potatoes, cut them in half lengthwise, then cut the halves into thirds lengthwise and crosswise. Wash the carrot, trim both ends, peel, and slice diagonally into approximately 3 mm thick slices. Cut the fresh, washed, and peeled ginger crosswise into thin slices. Weigh the frozen goods and thaw. Place the potatoes in plenty of salted water and simmer for 20 minutes. After 10 minutes, add the carrots and simmer. Drain and set aside. Meanwhile, trim both ends of the onions and garlic cloves, peel, and roughly chop. Trim both ends of the fresh runner beans, remove the strings, and cut diagonally into approximately 4 cm wide pieces. Wash the red chili pepper and cut crosswise into approximately 6 mm wide pieces. Leave the seeds on and discard the stems. Wash the small green chilies and cut them crosswise into thin slices. Leave the seeds on and discard the stems. Wash the tomatoes, remove the stems, skin, quarter lengthwise, remove the seeds and halve the quarters crosswise. Only use blemish-free leaves for the white cabbage. Wash the leaves. Only use the middle rib if it doesn’t taste bitter. Cut the rib crosswise into thin slices, chop the leaves into pieces about 2 x 3 cm and set aside. To deglaze the pan, mix the chicken stock with the tomato juice, coconut water and rice wine vinegar and dissolve the sugar in the mixture. Heat a wok and add both oils and bring to a boil. Add the onions along with the garlic cloves and ginger and stir-fry until the onions are translucent. Add the green beans, peppers, chili and sliced ​​white cabbage and stir-fry for 1 minute. Add the potato and carrot pieces and stir-fry for another minute. Pour in the deglaze sauce and stir in the tomato pieces and cabbage leaves. Simmer for 1 minute. Mix in the spices and season with salt and pepper. Serve the dish warm and garnish in the pan.