Spicy and sweet, this quick dinner needs only short-grain sticky rice to complete it. If you don’t have or can’t find kecap manis, a syrupy Indonesian soy sauce, you can substitute 1-1/2 Tbs. soy sauce combined with 1-1/2 Tbs. unsulfured molasses.
Whisk the kecap manis, vinegar, and sambal oelek in a small bowl; set aside.
Heat a 14-inch wok or heavy-duty 12-inch skillet over medium-high heat until hot, then swirl in the oil. Add the scallions, lemongrass, ginger, and garlic and stir-fry until softened, about 30 seconds. Add the green beans, bell pepper, and peanuts and stir-fry for 2 minutes. Add the ham and stir-fry until warmed through, about 2 minutes. Pour in the broth, scrape up any browned bits, and bring to a boil. Pour in the kecap manis mixture and stir-fry until bubbling and the ingredients are thoroughly coated in the sauce, about 2 minutes. Serve.
nutrition information (per serving):
sat fat g
Photo: Scott Phillips