Vendors walk the streets of Jakarta and Bogor selling spiky stir-fries of mung beansprouts, cooked to order on portable stoves. They might be topped with cubes of tofu or a slurry of fermented oncom, but the beansprouts are the star. Use the freshest you can buy and serve quickly whilst they still retain a crisp bite.
Heat the oil in a wok until shimmering. Add the shallot, garlic and chilli and stir-fry to soften but not colour. Add the beansprouts and soy sauce and stir-fry vigorously for a minute. Add the chives, lemon basil leaves and a good grind of black pepper and stir-fry for just a minute more, until barely wilted. Remove from the heat and serve at once.
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