Spicy Indonesian Stir-Fried Green Beans (Boemboe Sperzibonen)

1.Bring a medium pot of salted water to a boil. Add the green beans and blanch for 2 minutes until bright green and just tender. Drain and immediately rinse under cold water to stop cooking. Set aside.

2.Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the sliced onion and sauté for 2 minutes until softened and translucent.

3.Add the minced garlic and sliced red chili. Stir-fry for 1 minute until fragrant, taking care not to burn the garlic.

4.Sprinkle in the ground coriander, cumin, turmeric, and white pepper. Stir well to coat the aromatics in the spices and cook for 30 seconds until the spices release their aroma.

5.Add the blanched green beans to the wok. Stir-fry for 2-3 minutes, tossing to combine with the spice mixture.

6.Pour in the kecap manis, palm sugar, salt, and water. Stir-fry for another 2-3 minutes, allowing the sauce to thicken and coat the beans evenly.

7.Finish with a squeeze of lime juice and toss to combine. Taste and adjust seasoning if necessary.

8.Transfer to a serving platter. Garnish with fried shallots and chopped cilantro or parsley if desired. Serve immediately as a side or light main.