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Golden Vegetable Stir Fry
Golden Vegetable Stir Fry

Golden Vegetable Stir Fry


2 Tbs oil
1 egg
1 lemongrass stick, trimmed and well bruised
2 lime leaves
1/2 tsp salt
1 tsp sugar
200g sweetcorn, fresh or defrosted
100g baby corn, sliced into 3cm pieces on diagonal
100g carrots, julienned
50g fine green beans, sliced into 3cm pieces on diagonal
2 spring onions, sliced into 3cm pieces on diagonal
3 Tbs Chinese celery leaves, shredded

Bumbu spice paste:

3cm piece of turmeric, peeled or 1 tsp ground turmeric
2 garlic cloves, peeled
3 candlenuts, or 6 blanched almonds
1 tsp coriander seeds
1/2 tsp peppercorns


Bumbu spice paste:

Roughly chop all ingredients and use a mortar and pestle to grind them to a rough paste.

Heat a wok over a medium-high heat. Add oil and scramble the egg until dry and crumbly (I know this will be against your instincts, but go with it). Add the bumbu paste, lemongrass and lime leaves, mix well. Season with salt and sugar.

Add sweetcorn, baby corn and carrots and stir fry until beginning to soften. Add green beans and spring onions and continue to stir fry until cooked through.

Serve scattered with Chinese celery leaves.

Menu ideas:

For a vegetarian meal, this dish is a good pairing for Padang-style eggs, or tofu fritters. Try it alongside lemongrass fish satay, or roasted coconut chicken.

Credits: ‘Images and recipes from Fire Islands by Eleanor Ford, Murdoch Books RRP ‘$49.99’. Out now.

Photo Credits: Photography by Kristin Perers

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