Ingredients with Measurements:
- 2 cups of bekang (fermented cassava)
- 1 cup of sliced carrots
- 1 cup of sliced cabbage
- 1 cup of sliced green beans
- 1 cup of sliced bell peppers
- 1 onion, sliced
- 2 cloves of garlic, minced
- 2 tablespoons of vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Wok or large frying pan
- Wooden spoon or spatula
Step-by-step instructions:
1. Rinse the bekang in cold water and drain well.
2. Heat the vegetable oil in a wok or large frying pan over medium-high heat.
3. Add the onion and garlic and stir-fry for 1-2 minutes until fragrant.
4. Add the sliced carrots and stir-fry for 2-3 minutes until slightly softened.
5. Add the sliced cabbage, green beans, and bell peppers and stir-fry for another 2-3 minutes until the vegetables are tender but still crisp.
6. Add the bekang to the wok and stir-fry for 1-2 minutes until heated through.
7. Season with salt and pepper to taste.
8. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 180
- Fat: 7g
- Carbohydrates: 26g
- Protein: 4g
- Fiber: 5g
Substitutions for ingredients:
- Bekang can be substituted with tofu or tempeh.
- Carrots, cabbage, green beans, and bell peppers can be substituted with any vegetables of your choice.
Variations:
- Add sliced mushrooms for an extra umami flavor.
- Add a tablespoon of soy sauce or oyster sauce for a savory taste.
Tips and tricks:
- Make sure to rinse the bekang well to remove any excess saltiness.
- Cut the vegetables into similar sizes for even cooking.
- Stir-fry the vegetables in batches if your wok or frying pan is not large enough.
Storage instructions:
- Store any leftover stir-fry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stir-fry in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the stir-fry in a large bowl or platter and garnish with chopped cilantro or green onions.
Garnishes:
- Chopped cilantro or green onions
Pairings:
- Steamed rice
Suggested side dishes:
- Egg drop soup
- Steamed dumplings
Troubleshooting advice:
- If the vegetables are not cooking evenly, stir-fry them in batches.
Food safety advice:
- Make sure to cook the vegetables until they are tender but still crisp to avoid any foodborne illnesses.
Food history:
- Bekang is a traditional Indonesian food made from fermented cassava.
Flavor profiles:
- Salty, slightly sour, and savory
Serving suggestions:
- Serve hot with steamed rice.
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