Indonesian-Style Vegetables Recipe

Name: Indonesian-Style Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons neutral oil, like corn or grapeseed; 2 tablespoons dried shrimp, optional; 1 pound string beans, trimmed and rinsed; 1/2 pound carrots, peeled and cut into 1/2-inch slices; 1/2 pound eggplant, cut into 1-inch chunks; 1 fresh chili, seeded, stemmed and minced, or 1 dried chili, or to taste; 2 cloves garlic, roughly chopped; 5 nickel-size slices of ginger; 13 to 1/2 pound ground pork or turkey, optional; 1 large tomato, skinned, seeded and chopped (canned is fine; drain it first); 1 can (12 to 14 ounces) coconut milk; 1/2 cup dried (unsweetened) coconut; Salt to taste; 1 cup chopped basil, preferably Thai

Servings: persons

2 tablespoons neutral oil, like corn or grapeseed
2 tablespoons dried shrimp, optional
1 pound string beans, trimmed and rinsed
1/2 pound carrots, peeled and cut into 1/2-inch slices
1/2 pound eggplant, cut into 1-inch chunks
1 fresh chili, seeded, stemmed and minced, or 1 dried chili, or to taste
2 cloves garlic, roughly chopped
5 nickel-size slices of ginger
13 to 1/2 pound ground pork or turkey, optional
1 large tomato, skinned, seeded and chopped (canned is fine; drain it first)
1 can (12 to 14 ounces) coconut milk
1/2 cup dried (unsweetened) coconut
Salt to taste
1 cup chopped basil, preferably Thai

1
In a large skillet, heat oil over high heat.
2
If using dried shrimp, soak them in hot water to cover.
3
When oil is hot, toss in string beans and carrots.
4
Cook, shaking pan occasionally, for a minute, then add eggplant, chili, garlic and ginger.
5
Cook and shake until ingredients begin to brown.
6
If using meat, crumble it and add to skillet.
7
Cook, stirring occasionally, until meat begins to lose its color.
8
Stir in soaked shrimp and their liquid.
9
Lower heat to medium.
10
Add tomato and about half the coconut milk.
11
Cook, stirring occasionally, until coconut milk is just about evaporated, then add a little more.
12
Meanwhile, place dried coconut in a dry skillet over medium heat, tossing until lightly browned, about 5 minutes.
13
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.
14
Stir in toasted coconut, then add salt to taste.
15
Stir in basil and serve.

1229

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons neutral oil, like corn or grapeseed, 2 tablespoons dried shrimp, optional, 1 pound string beans, trimmed and rinsed, 1/2 pound carrots, peeled and cut into 1/2-inch slices, and more.

Yes, Indonesian-Style Vegetables falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indonesian-Style Vegetables

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