Indonesian-Style Vegetables
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons neutral oil, like corn or grapeseed
- 2tablespoons dried shrimp, optional
- 1pound string beans, trimmed and rinsed
- ½pound carrots, peeled and cut into ½-inch slices
- ½pound eggplant, cut into 1-inch chunks
- 1fresh chili, seeded, stemmed and minced, or 1 dried chili, or to taste
- 2cloves garlic, roughly chopped
- 5nickel-size slices of ginger
- ⅓ to ½pound ground pork or turkey, optional
- 1large tomato, skinned, seeded and chopped (canned is fine; drain it first)
- 1can (12 to 14 ounces) coconut milk
- ½cup dried (unsweetened) coconut
- Salt to taste
- 1cup chopped basil, preferably Thai
Nutritional analysis per serving (4 servings)
435 calories; 34 grams fat; 24 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 8 grams dietary fiber; 10 grams sugars; 15 grams protein; 1008 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large skillet, heat oil over high heat. If using dried shrimp, soak them in hot water to cover. When oil is hot, toss in string beans and carrots. Cook, shaking pan occasionally, for a minute, then add eggplant, chili, garlic and ginger. Cook and shake until ingredients begin to brown. If using meat, crumble it and add to skillet. Cook, stirring occasionally, until meat begins to lose its color. Stir in soaked shrimp and their liquid. Lower heat to medium.
- Step 2
Add tomato and about half the coconut milk. Cook, stirring occasionally, until coconut milk is just about evaporated, then add a little more. Meanwhile, place dried coconut in a dry skillet over medium heat, tossing until lightly browned, about 5 minutes.
- Step 3
Whenever mixture threatens to dry out, add a little more coconut milk, until carrots are tender, coconut milk is used up and mixture is moist but not soupy. Stir in toasted coconut, then add salt to taste. Stir in basil and serve.
Private Notes
Comments
This is fantastic. I used whatever veggies I needed to use up — in this case carrots, bell pepper and cauliflower. Otherwise pretty much followed the recipe. Flavorful and versatile. Served over rice noodles. I did use dried shrimp and they (always) add a beautiful flavor, but would still be delicious without and this dish could easily be made vegan.
This is fantastic. I used whatever veggies I needed to use up — in this case carrots, bell pepper and cauliflower. Otherwise pretty much followed the recipe. Flavorful and versatile. Served over rice noodles. I did use dried shrimp and they (always) add a beautiful flavor, but would still be delicious without and this dish could easily be made vegan.