Nonya sambal

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Nonya sambal

Nonya sambal

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. (Spicy green vegetable stir-fry)
Ingredients

– 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.

Instructions

Step 1: Cut 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. To make the sauce, combine all the ingredients in a small saucepan, and reduce over high heat for 2 minutes. Remove from the heat. Heat 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. Taste 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.

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