Spicy water spinach with sprouts and boiled eggs

Ingredients for 2 servings:

• 2 eggs, size M
• 2 leaves of frisée lettuce
• 500 g water spinach, alternatively red chard
• 150 g mung bean sprouts
• 2 m.-large pepper, red, mild to medium hot
• 4 pinches of salt
• Szechuan pepper, fresh from the mill
• 2 small garlic cloves
• 1 tbsp rice wine, dark
• 2 tbsp sauce (bulgogi sauce)
• 1 tsp umami seasoning, crystalline or red
• 2 tbsp sesame oil, dark

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

A filling side dish packed with vitamins and protein. Recipe from Lombok, Indonesia.

Boil the eggs for 10 minutes, rinse with cold water, peel, and halve lengthwise. Place in a serving dish with the washed frisée lettuce. Wash the water spinach and remove all the leaves from the stems. Remove the non-woody upper third of the stems and cut crosswise into approximately 2 cm long pieces. Separate the long leaf stalks from the leaves and chop them up in the same way. Sort and rinse the mung bean sprouts. Remove the stalks from the washed peppers, cut them in half lengthwise, remove the seeds, and cut them lengthwise into thin strips. Layer the vegetables in a sieve in the following order: stem pieces, stem pieces, mung bean sprouts, spinach leaves, and peppers. Cover and steam over boiling water for 10 minutes. Then rinse with cold water, drain well, and place in a bowl. For the dressing, peel the garlic cloves and press them into a small bowl. Mix with the remaining ingredients and stir the finished dressing into the vegetables. Place the vegetable mixture in the prepared serving dish and season the eggs with salt and Szechuan pepper. Serve the finished salad as an appetizer and enjoy.