This recipe belongs to a Dutch-Indo friend. When she sent it to me, she told me it was her Mom's and that she generally didn't share it.
Carrots...sliced 1/2" thick and 2.5" long
Italian hot peppers, green and red...remove MOST of the seeds...slice on a angle about 1/2" wide
1 large onion, diced
4 cloves of garlic, finely chopped
1 lb bean sprouts
1 lb of string beans...again thinly sliced on an angle
1/2 head of cauliflower....little sweet florets
1 jar of cocktail onions
1 can of baby corn
1 can of sliced bamboo shoots
crushed fresh garlic, ginger, tumeric, white vinegar, a little sea salt, sugar
In a little oil, fry the onion.....add carrots, add hot peppers and garlic..simmer for about 2 minutes.Now add about 1 tbsp of ginger and 1/2 tbsp of tumeric. Add string beans, cauliflower and simmer for another 2 minutes, add about 1/3 cup of white vinegar...if it is too dry...add a cup of boiled water...Add a good squeeze of Yellow mustard (French's)...stir.....Add corn, bamboo shoots, cocktail onions and the small caulifower florets.....color should be a medium yellow...not orange. Stir...add the bean sprouts....Add sugar to taste...it should be sour/sweet/spicy with a little heat.....Add more water if you need to but it should not be soupy....the cooking shouldn't take you more than 8-10 minutes...you want the vegetables to be crispy but entrenched in the spices.... At the very end, I add a little 1/2-1/2 cream to it....now it will be a creamy colored yellow.....taste it....it may need a little more vinegar or turmeric or ginger...........
Make a large pot of it as it lasts for a very long time,....keep it in the frig.....
Great with a piece of fried fish or chicken and a little sambal on the side.