Ingredients with Measurements:
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 carrots, sliced
- 1 cup green beans, trimmed
- 1 cup broccoli florets
- 1 tablespoon sambal oelek
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup water
Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. Add the onion and garlic and stir-fry for 1-2 minutes until fragrant.
3. Add the red and green bell peppers, carrots, green beans, and broccoli florets. Stir-fry for 3-4 minutes until the vegetables are slightly softened.
4. In a small bowl, mix together the sambal oelek, tomato paste, soy sauce, brown sugar, salt, black pepper, and water.
5. Pour the sauce over the vegetables and stir-fry for another 2-3 minutes until the vegetables are coated in the sauce and cooked to your liking.
6. Serve hot with rice or noodles.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
5. Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 135
Fat: 7g
Carbohydrates: 17g
Protein: 3g
Fiber: 4g
Sugar: 9g
Sodium: 600mg
Substitutions for ingredients:
- You can use any vegetables you like in this stir-fry, such as zucchini, mushrooms, or snow peas.
- If you don't have sambal oelek, you can use any chili paste or hot sauce you like.
- You can use honey or maple syrup instead of brown sugar.
Variations:
- Add some protein to the stir-fry, such as tofu, chicken, or shrimp.
- Use different sauces or seasonings to change up the flavor, such as hoisin sauce or curry powder.
- Add some nuts or seeds for crunch, such as peanuts or sesame seeds.
Tips and tricks:
- Cut the vegetables into similar-sized pieces so they cook evenly.
- Stir-fry the vegetables in batches if your wok or skillet is not big enough to hold them all at once.
- Add the sauce gradually and taste as you go to adjust the seasoning to your liking.
Storage instructions:
Store any leftovers 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 on a platter with some fresh herbs or sliced scallions on top.
Garnishes:
Fresh herbs, such as cilantro or basil, sliced scallions, or chopped peanuts.
Pairings:
Serve the stir-fry with steamed rice or noodles.
Suggested side dishes:
- Steamed bok choy or other leafy greens
- Egg rolls or spring rolls
- Miso soup
Troubleshooting advice:
- If the vegetables are not cooking evenly, try cutting them into smaller pieces.
- If the sauce is too thick, add a little more water to thin it out.
- If the stir-fry is too spicy, add a little more brown sugar to balance out the heat.
Food safety advice:
Make sure to wash all the vegetables thoroughly before using them in the stir-fry.
Food history:
Sambal balado is a spicy Indonesian sauce made with chili peppers, garlic, shallots, and tomatoes. It is often used to flavor stir-fries, grilled meats, and seafood dishes.
Flavor profiles:
This stir-fry is spicy, sweet, and savory, with a hint of tanginess from the tomato paste.
Serving suggestions:
Serve this stir-fry as a main dish for a vegetarian meal, or as a side dish for a larger spread of Asian-inspired dishes.
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Region: Indonesian