Nonya sambal Spicy green vegetable stir-fry

Serves 4–6
1 head of choy sum (Chinese flowering
cabbage) or 1lb (450g) purple sprouting
broccoli
2 heads of pak choy or bok choy
1 tbsp vegetable oil
3 garlic cloves, crushed
2in (5cm) piece of fresh ginger, grated
4oz (115g) green beans, trimmed
½ cup bean sprouts, rinsed
handful of fresh mint leaves
handful of fresh cilantro leaves
salt and freshly ground black pepper
For the sauce
1 tbsp sambal oelek
2 tbsp soy sauce
1 tbsp honey
1 tbsp hoisin sauce
1Cut the stems of the choy sum into 2in (5cm) lengths and separate
the leaves. Cut the pak choy in half lengthwise, then cut each half into
4 wedges through the base.
2To make the sauce, combine all the ingredients in a small saucepan, and
reduce over high heat for 2 minutes. Remove from the heat.
3Heat a wok over medium-high heat and add the oil. Stir-fry the garlic and
ginger for about 30 seconds until golden brown and fragrant. Add the choy
sum stems, pak choy, green beans, reduced sauce, and 1 tbsp water, and stir-fry
for 2 minutes. Next add the choy sum leaves and stir-fry for a further minute or
until tender. Add the sprouts, mint, and cilantro, stirring and tossing for
30 seconds until wilted.
4Taste a little of the vegetables with the sauce, and adjust the seasoning
to taste. Season with salt and pepper. It should be hot and spicy, but with
a balance of salty, sour, and sweet flavors. Serve immediately.
Sambals are often fiery hot
side dishes that are used
much like a condiment to
accompany other dishes. The
sambal oelek used here is an
Indonesian speciality. There
are many different types
and styles, and they appeal
to all ethnic groups in
Malaysia, Singapore, and
Indonesia. In the hawker
stalls in Singapore and
Malaysia, you will find
regional varieties using
lots of different seasonal
vegetables. Experiment with
other green vegetables such
as asparagus, green beans,
and broccoli. When this dish
is part of a larger selection
of dishes, it helps to create
a truly Southeast Asian feel.
Serves 4–6
1 head of choy sum (Chinese flowering
cabbage) or 1lb (450g) purple sprouting
broccoli
2 heads of pak choy or bok choy
1 tbsp vegetable oil
3 garlic cloves, crushed
2in (5cm) piece of fresh ginger, grated
4oz (115g) green beans, trimmed
½ cup bean sprouts, rinsed
handful of fresh mint leaves
handful of fresh cilantro leaves
salt and freshly ground black pepper
For the sauce
1 tbsp sambal oelek
2 tbsp soy sauce
1 tbsp honey
1 tbsp hoisin sauce
1Cut the stems of the choy sum into 2in (5cm) lengths and separate
the leaves. Cut the pak choy in half lengthwise, then cut each half into
4 wedges through the base.
2To make the sauce, combine all the ingredients in a small saucepan, and
reduce over high heat for 2 minutes. Remove from the heat.
3Heat a wok over medium-high heat and add the oil. Stir-fry the garlic and
ginger for about 30 seconds until golden brown and fragrant. Add the choy
sum stems, pak choy, green beans, reduced sauce, and 1 tbsp water, and stir-fry
for 2 minutes. Next add the choy sum leaves and stir-fry for a further minute or
until tender. Add the sprouts, mint, and cilantro, stirring and tossing for
30 seconds until wilted.
4Taste a little of the vegetables with the sauce, and adjust the seasoning
to taste. Season with salt and pepper. It should be hot and spicy, but with
a balance of salty, sour, and sweet flavors. Serve immediately