Tripura Wak Chuwak Fermented Soybean Vegetable Stir Fry Tripuri

Method

1. 1

   Cut all vegetables to a similar size for even cooking.

2. 2

   Cut harder vegetables (pumpkin, bitter gourd, brinjal) into 2 cm pieces. Leave softer greens like water spinach roughly torn.

3. 3

   Heat 2 tbsp oil in a wide pan or wok on medium-high heat.

4. 4

   Add garlic and ginger. Fry 30 seconds until fragrant but not brown.

5. 5

   Add the fermented soybean paste. Fry on medium heat for 2 minutes, stirring, until the paste cooks slightly and the aroma deepens from sharp and pungent to a more integrated, complex umami depth.

6. 6

   Add green chillies. Stir 30 seconds.

7. 7

   Add the harder vegetables first. Toss. Cook on high heat 3 minutes.

8. 8

   Add the softer vegetables. Toss. Cook on high heat 3 to 4 minutes until all vegetables are cooked through.

9. 9

   Tripuri cooking keeps vegetables with slight bite — not mushy and overcooked.

10. 10

    Taste before adding salt — the fermented soybean is very salty and additional salt may not be needed.

11. 11

    Serve immediately alongside steamed rice.