Jakarta beansprouts

Name: Jakarta beansprouts
Yield: Serves 4
Cuisine: Indonesian
Ingredients: 15 g (½ oz) Chinese chives, chopped; 1 tablespoon oil; 1 small red Asian shallot, sliced; grinding of black pepper; ½ large red chilli, seeds in or out, sliced; 300 g (10½ oz) beansprouts; 15 g (½ oz) lemon basil, leaves picked; 1 garlic clove, sliced; ½ tablespoon soy sauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

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.

Ingredients

1 tablespoon oil
1 small red Asian shallot, sliced
1 garlic clove, sliced

Asia
Indonesia
Side dish
South East Asia
Vegan

Method

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.