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Ingredients
US|METRIC
4 SERVINGS
- 1 onion (finely chopped)
- 2 cloves garlic (finely chopped)
- 1 ginger (thumb-sized piece of, finely chopped)
- 2 chillies (fresh bird’s-eye, deseeded and finely chopped)
- 200 grams sugar snap peas (finely sliced at an angle)
- 200 grams tenderstem broccoli (cut into bite-sized pieces)
- 1 Tbsp. groundnut oil
- 1 Tbsp. palm sugar
- 3 Tbsp. kecap manis (sweet soy sauce)
- fish sauce
- hot chilli sauce (to garnish, we like Sriracha, optional)
- 1 large cucumber (peeled and cut into 0.5cm slices, with a crinkle cut knife if you’ve got one)
- 30 grams fresh coriander (reserve the leaves, to garnish and chop the stalks, optional)
- rice wine vinegar
- 1 lime
- 1 pinch caster sugar
- salt
- freshly ground black pepper
- 4 spring onions (finely sliced, to garnish, optional)
- 2 chillies (fresh bird’s-eye, finely sliced, to garnish, optional)
- groundnut oil (for frying)
- 4 large eggs
- 1 onion (finely chopped)
- 2 cloves garlic (finely chopped)
- 1 ginger (thumb-sized piece of, finely chopped)
- 2 chillies (fresh bird’s-eye, deseeded and finely chopped)
- 200 grams sugar snap peas (finely sliced at an angle)
- 200 grams tenderstem broccoli (cut into bite-sized pieces)
- 1 Tbsp. groundnut oil
- 1 Tbsp. palm sugar
- 3 Tbsp. sweet soy sauce (kecap manis)
- fish sauce
- hot chilli sauce (to garnish, we like Sriracha, optional)
- 1 large cucumber (peeled and cut into 0.5cm slices, with a crinkle cut knife if you’ve got one)
- 30 grams fresh coriander (reserve the leaves, to garnish and chop the stalks, optional)
- rice wine vinegar
- 1 lime
- 1 pinch caster sugar
- salt
- freshly ground black pepper
- 4 spring onions (finely sliced, to garnish, optional)
- 2 chillies (fresh bird’s-eye, finely sliced, to garnish, optional)
- groundnut oil (for frying)
- 4 large eggs
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