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.
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.
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