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Senggigi Beach Exotic Stir-fry Vegetables

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Senggigi Beach Exotic Stir-fry Vegetables

The perfect senggigi beach exotic stir-fry vegetables recipe with a picture and simple step-by-step instructions.

For the spices:

  • 1 medium-sized Carrot
  • 20 g Ginger, fresh or frozen
  • 4 Onions, red
  • 4 medium-sized Cloves of garlic, fresh
  • 12 Runner beans, green
  • 2 Hot peppers, red, long, mild
  • 2 small Chillies, green, fresh or frozen
  • 4 medium-sized Tomatoes, fully ripe
  • 2 White cabbage leaves
  • 4 g Chicken broth, Kraft bouillon
  • 40 g Tomato juice
  • 80 g Coconut water, (Asian shop, drinks)
  • 1 tbsp Rice wine vinegar, clear, mild
  • 1 tsp Sugar, white
  • 1 pinch Black pepper from the mill
  • 1 pinch Nutmeg, freshly grated
  • 1 Msp Cardamom powder

Also:

  • 3 tbsp Sunflower oil
  • 1 tbsp Sesame oil, light

To garnish:

  • 1 tbsp Celery leaves, fresh
  • 50 g Coconut milk, creamy (24% fat)
  • 1 disc Carrot
  • 1 disc Hot peppers, red
  • 3 Chillies, red, fresh or frozen
  1. Peel the potatoes, cut in half lengthways and thirds lengthways and crossways. Wash the carrot, cut off both ends, peel and slice diagonally into approx. 3 mm thick slices. Cut the fresh, washed and peeled ginger crosswise into thin slices. Weigh and thaw frozen goods.
  2. Put the potatoes together in plenty of salted water and simmer for 20 minutes. After 10 minutes add the carrots and simmer. Strain and prepare.
  3. In the meantime, cap the onions and the cloves of garlic at both ends, peel and roughly cut into pieces. Cut the fresh runner beans at both ends, remove the threads and cut diagonally into pieces approx. 4 cm wide. Wash the red peppers and cut across into pieces approx. 6 mm wide. Leave the grains and discard the stalks. Wash the small, green chillies and cut them crosswise into thin slices. Leave the grains and discard the stems. Wash the tomatoes, remove the stalks, peel them, quarter lengthways, core and cut the quarters in half crosswise.
  4. Use only flawless leaves for 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 approx. 2 x 3 cm and keep them ready separately.
  5. To deglaze, mix the chicken broth with the tomato juice, coconut water and rice wine vinegar and dissolve the sugar in the mixture.
  6. Heat a wok and add the two oils and let them get hot. Add the onions along with the garlic cloves and ginger and stir-fry until the onions are translucent. Add the runner beans, peppers, chilli and cabbage slices and stir-fry for 1 minute. Add the potato and carrot pieces and stir-fry again for 1 minute. Pour in the sauce to deglaze and mix in the tomato pieces and cabbage leaves. Let simmer for a minute. Mix in the spices and season with salt and pepper.
  7. Garnish the dish in the pan and serve warm.
Dinner
European
senggigi beach exotic stir-fry vegetables

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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