Jakarta beansprouts

Preparation info

  • Difficulty


  • Serves


Appears in

Fire Islands: Recipes from Indonesia

Fire Islands

By Eleanor Ford

Published 2019

  • About

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.


  • 1 tablespoon oil
  • 1 small red Asian shallot, sliced
  • 1 garlic clove, sliced
  • ½ large red chilli, seeds in or out, sliced
  • 300 g (10½ oz) beansprouts
  • ½ tablespoon soy sauce
  • 15 g (½ oz) Chinese chives, chopped
  • 15 g (½ oz) lemon basil, leaves picked
  • grinding of black pepper


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.