Golden vegetable stir-fry

Name: Golden vegetable stir-fry
Yield: Serves 4
Cuisine: Indonesian
Ingredients: 1 egg; 1 lemongrass stick, trimmed and well bruised; 2 tablespoons oil; 2 lime leaves; ½ teaspoon salt; 1 teaspoon coriander seeds; ½ teaspoon peppercorns; 100 g (3½ oz) carrots, cut into julienne; 1 teaspoon sugar; 200 g (7 oz) sweetcorn, fresh or defrosted; 100 g (3½ oz) baby corn, sliced into 3 cm (1¼ inch) on diagonal; 2 spring onions (scallions), sliced into; 3 candlenuts or 6 blanched almonds; 3 tablespoons Chinese celery leaves, shredded; 50 g (2 oz) fine green beans, sliced into 3 cm (1¼ inches) on diagonal; 2 garlic cloves, peeled; 3 cm (1¼ inches) turmeric, peeled, or 1 teaspoon ground turmeric

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire Islands

By Eleanor Ford

Published 2019

About

Sunshine colours of gold, orange and turmeric-stained yellow sing in this vegetable stir-fry. A good accompaniment for a rich meal.

Ingredients

2 tablespoons oil
1 egg
1 lemongrass stick, trimmed and well bruised

Asia
Indonesia
Side dish
Main course
South East Asia
Gluten-free
Vegetarian

Method

Start by making the bumbu spice paste. Roughly chop all the ingredients and use a pestle and mortar to grind them to a rough paste.

Heat a wok over a medium-high heat. Add the oil and scramble the egg until dry and crumbly (I know this will be against your instincts, but go with it). Add the bumbu, whole lemongrass and lime leaves and mix well. Season with the salt and sugar.