Stir-Fried Mustard Greens, Carrots, Tempeh, Eggplant, and Bean Sprouts

Stir-Fried Mustard Greens, Carrots, Tempeh, Eggplant, and Bean Sprouts (Oseng Sawi Wortel Tempe Gembus Terong dan Taoge)

This vibrant stir-fry brings together a delightful mix of vegetables and tempeh in a savory and aromatic sauce. The combination of crisp mustard greens, sweet carrots, earthy tempeh, tender eggplant, and crunchy bean sprouts offers a balance of textures and flavors that will surely excite your palate. This dish is not only a healthy option but also a delightful way to enjoy traditional Indonesian flavors with a simple stir-fry technique.

Ingredients:

Aromatic Ingredients (to be sliced):

Additional Ingredients (to be crushed):

Instructions:

1. Prepare the Aromatics:

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   • Begin by slicing the garlic, shallots, onion, and chilies. Set these aside.
   • Crush the galangal with the back of a knife to release its natural oils.

2. Heat the Pan:

   • In a large skillet or wok, heat a bit of oil over medium heat.
   • Add the crushed galangal and sauté briefly until fragrant.

3. Sauté the Aromatics:

   • Add the sliced garlic, shallots, onion, and both types of chilies to the pan.
   • Stir-fry the mixture for 2-3 minutes until the onions become translucent and the garlic is fragrant.

4. Add the Vegetables:

   • First, add the carrots and stir-fry for about 2 minutes, letting them slightly soften.
   • Next, add the diced eggplant and continue to stir-fry for another 3-4 minutes until the eggplant starts to soften.

5. Incorporate Tempeh and Greens:

   • Add the cubed tempeh, mustard greens, and bean sprouts into the pan.
   • Stir-fry all the ingredients together, ensuring everything is mixed well.

6. Season the Stir-Fry:

   • Season the dish with palm sugar, salt, and seasoning (optional) to your taste.
   • Pour in the sweet soy sauce (kecap manis) and oyster sauce (saos tiram), stirring to coat all the ingredients in the sauce.
   • Let the mixture cook for another 3-4 minutes, ensuring everything is well-combined and the vegetables are tender but still vibrant.

7. Final Taste Check and Serve:

   • Taste the stir-fry and adjust the seasoning if necessary.
   • Once all the vegetables are cooked through, and the flavors have melded together, remove from heat.

8. Serve:

   • Serve the stir-fried mustard greens, carrots, tempeh, eggplant, and bean sprouts with steamed rice or as a side dish to a main meal.

Nutritional Information (Approximate per serving):

This Oseng Sawi Wortel Tempe Gembus Terong dan Taoge is a comforting, flavorful dish that beautifully incorporates the natural sweetness of vegetables with the umami of tempeh and savory sauces. Perfect for a quick weeknight dinner or a light lunch, it’s sure to become a staple in your Indonesian-inspired meal repertoire!