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)
– 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.