Rica rodo

Name: Rica rodo
Yield: Serves 4
Cuisine: Indonesian
Ingredients: 1 small aubergine (eggplant), diced; 2 tablespoons oil; thumb of ginger, peeled, finely chopped; 1 teaspoon salt; 200 g (7 oz) sweetcorn, fresh or defrosted; 1 teaspoon sugar; 2 small red Asian shallots, finely chopped; 2 lemongrass sticks, tender middle finely chopped; 2 tomatoes, chopped; 100 g (3½ oz) green beans, sliced on the diagonal; 2-3 large red chillies, seeded and finely sliced; 2-3 lime leaves, deveined and shredded; bunch of basil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire Islands

By Eleanor Ford

Published 2019

About

A colourful tumble of spicy, aromatic vegetables from the volcano-ringed city of Manado in North Sulawesi. Unlike searing hot Chinese stir-frying, in Indonesia the heat is kept a little lower and the wok a little more crowded, meaning the food both fries and steams until tender and flavourful.

Ingredients

2 tablespoons oil
2 lemongrass sticks, tender middle finely chopped
thumb of ginger

Asia
Indonesia
North Sulawesi: Manado
Side dish
Gluten-free
South East Asia
Vegan

Method

Heat the oil in a wok over a medium-high heat and add the lemongrass, ginger, shallots and chillies. Stir-fry until fragrant, then add the tomatoes, lime leaves and aubergine. Cook until the aubergine is almost soft. Add the sweetcorn, green beans, sugar and salt and continue to stir-fry until the vegetables are tender crisp. Leave to cool a little before scattering with basil leaves.