Golden vegetable stir-fry


Preparation info

  • Difficulty


  • Serves


Appears in

Fire Islands: Recipes from Indonesia

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.


  • 2 tablespoons oil
  • 1 egg
  • 1 lemongrass stick, trimmed and well bruised
  • 2 lime leaves
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • 200 g (7 oz) sweetcorn, fresh or defrosted
  • 100 g ( oz) baby corn, sliced into 3 cm ( inch) on diagonal
  • 100 g ( oz) carrots, cut into julienne
  • 50 g (2 oz) fine green beans, sliced into 3 cm ( inches) on diagonal
  • 2 spring onions (scallions), sliced into
  • 3 cm ( inches) on diagonal
  • 3 tablespoons Chinese celery leaves, shredded

Bumbu spice paste

  • 3 cm ( inches) turmeric, peeled, or 1 teaspoon ground turmeric
  • 2 garlic cloves, peeled
  • 3 candlenuts or 6 blanched almonds
  • 1 teaspoon coriander seeds
  • ½ teaspoon peppercorns


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.

Add the sweetcorn, baby corn and carrots and stir-fry until beginning to soften Don’t be concerned by a crowded pan; this is typical in Indonesia unlike the flash stir-fries of China. Add the green beans and spring onions and continue to stir-fry until cooked through.

Serve scattered with Chinese celery leaves.