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    Indonesian Stir Fry

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    Indonesian Stir Fry

    • Total time: 12 minutes 15 minutes

    Serves: 4


    • Cucumber salad
    • 1 large cucumber
    • Small bunch of fresh coriander, leaves only
    • 250ml plain yoghurt
    • Salt
    • Freshly ground black pepper
    • 2 garlic cloves, finely chopped
    • ½ tsp crushed dried red chilli
    • 2 tsp ground coriander
    • 2 tsp ground ginger
    • 3 tbsp dark soy sauce
    • 3 tbsp rice vinegar
    • 750g boneless, skinned chicken breast, thin fillet steak or boned pork loin
    • 2 tbsp groundnut or vegetable oil


    1. Peel, halve and deseed the cucumber, slice thinly and place in a bowl. Coarsely chop the coriander and add 2/3 to the cucumber. Mix in the yoghurt, plus salt and pepper to taste. Set aside.
    2. Mix the garlic, chilli, ground coriander, ginger, soy sauce and vinegar in a bowl. Set aside.
    3. Cut the chicken into 2.5cm cubes (for beef or pork, cut into 2cm cubes). Heat the oil in a wok until almost smoking. Add the meat and stir-fry over a high heat for about 2 minutes until lightly browned. Add the spice mix and stir-fry for 30-60 seconds more; chicken and pork should be well done, beef should be rare in the centre.
    4. Scatter over the reserved coriander. Serve at once with boiled rice and the cucumber salad.

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