Tumis Kentang Wortel Kacang Panjang (Stir-Fried Potatoes, Carrots & Long Beans)
A simple, colourful, and comforting home-style stir-fry — tender diced potatoes, sweet carrots, and crisp long beans cooked together with aromatic shallots, garlic, and fragrant bay leaves until beautifully flavoured and perfectly tender-crisp. Savoury, well-balanced, and wonderfully comforting with steamed rice. Prepared completely plant-based — no meat, shrimp paste, or animal products of any kind!
Shared by novi
Time
25 min
Serves
3
Difficulty
easy
🛒 Ingredients
- #Main Ingredients;
- 2 medium potatoes — peeled, cut into small cubes
- 2 medium carrots — peeled, cut into cubes same size as potatoes
- 10–15 long beans (yardlong beans) — cut into same length pieces
- 3 Indonesian bay leaves (salam leaves).. 3 tbsp neutral cooking oil
- #Aromatics & Seasoning;
- 3 cloves garlic — thinly sliced.. 4 shallots — thinly sliced
- 2 red chillies — sliced diagonally (adjust to taste).. ½ tsp sea salt — adjust to taste
- ½ tsp coconut sugar or cane sugar.. ½ tsp ground white pepper
- ½ tsp mushroom stock powder (optional).. 100–150 ml water — as needed
👩🍳 Instructions
- 1
Prep ingredients: Cut potatoes and carrots into even cubes so they cook uniformly. Trim and cut long beans to matching length. Slice garlic, shallots, and chillies thinly.
- 2
Sauté aromatics: Heat oil in a wok or pan over medium heat. Add shallots and garlic, sauté until fragrant and soft. Add chillies and bay leaves, stir briefly until wonderfully aromatic.
- 3
Cook root vegetables: Add potatoes and carrots. Stir well to coat with aromatics. Pour in water, cover, and simmer 3–5 minutes until vegetables begin to soften.
- 4
Add long beans & season: Add long beans, salt, sugar, white pepper, and mushroom powder (if using). Stir gently. Cook uncovered over medium heat until water reduces, flavours concentrate, and all vegetables are tender but still pleasantly crisp.
- 5
Taste & serve: Taste and adjust salt or sweetness as needed. Serve hot with steamed rice!