Rica rodo

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Fire Islands: Recipes from Indonesia

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

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.