Oseng Buncis Jamur Merang - stir-fry of green beans with mushrooms

Ingredients

• 200 ggreen beans
• 100 gstraw mushrooms
• 1/2onion
• 5beef meatballs
• 2 tbspoyster sauce
• 100 mlbeef stock
• 2eggs
• 3 tbspoil
• 3shallots
• 3 clovesgarlic
• 1/2 tsppepper
• 1/2 tspsalt

Instructions

1. 1

   Prepare ingredients

   Thinly slice the onion, halve the mushrooms and slice the meatballs. Beat the eggs and cut the green beans into pieces. Pound or grind the shallots, garlic, pepper and salt into a fine paste.

2. 2

   Fry the aromatics

   Heat the oil in a pan and fry the sliced onion. Add the spice paste and fry for 4 minutes.

3. 3

   Add vegetables

   Add the green beans, sliced meatballs, mushrooms and oyster sauce, then mix well.

4. 4

   Add stock and egg

   Pour in the beef stock and bring it to the boil. Stir in the beaten egg and keep stirring until it has set.

5. 5

   Cook until done

   Continue cooking until the ingredients are done.

What is oseng buncis jamur merang?

Oseng refers to an Indonesian style of stir-frying, while buncis and jamur merang mean green beans and straw mushrooms. This version combines those vegetables with beef meatballs and egg in a seasoned, savoury sauce.

The recipe works as a one-pan meal: the spice paste builds flavour, and the stock and oyster sauce bring the ingredients together. It is commonly served with rice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The green beans and meatballs contribute carbohydrates, while the oil, eggs and meatballs supply much of the fat; the meatballs, eggs and beef stock provide protein. Serve it with a moderate portion of rice and add another vegetable side to round out the plate.

Build flavour with the spice paste

Fresh paste: grind the shallots, garlic, pepper and salt finely so they distribute evenly through the stir-fry.

Frying: cook the sliced onion first, then fry the paste for 4 minutes as directed. Stir it so the aromatics cook evenly rather than catching on the pan.

Prepare the ingredients evenly

Green beans: cut them into pieces that are easy to eat and cook through in the pan.

Mushrooms and meatballs: halve the mushrooms and slice the meatballs so they mix readily with the beans. Beat the eggs before you start cooking, as they are stirred in near the end.

Watch the egg and broth

Bring the stock to the boil before adding the beaten egg. Stir as you pour it in, then continue stirring until the egg has solidified.

The recipe finishes with cooking until done but gives no further timing or visual cues. Check that the beans are cooked to your liking and the other ingredients are hot before serving.

Serve it with rice

Steamed rice is a simple accompaniment that works well with the savoury broth. Spoon the stir-fry and some of its liquid over the rice.

For a more rounded meal, add another vegetable side if you like, keeping the stir-fry itself as the main dish.

Keep the pan moving

Once the vegetables and meatballs go in, mix them thoroughly with the oyster sauce so the seasoning is spread throughout. Stir regularly as the stock heats.

The pan contains both oil and broth, so use a broad pan if possible to make stirring easier and help the ingredients heat evenly.

Recipe notes & tips

• Prepare and cut all the ingredients before heating the pan, as the cooking stages follow one another quickly.
• Grind the shallots and garlic finely so the paste blends into the sauce.
• Stir the paste while it fries for 4 minutes to keep it from sticking.
• Add the beaten egg gradually while stirring so it sets throughout the broth.
• Taste the dish before serving and adjust the seasoning only if needed.

Variations

• Use other mushrooms: Substitute another variety if straw mushrooms are unavailable.
• Add chilli: Include fresh chilli in the spice paste for a hotter stir-fry.
• Change the protein: Use sliced chicken in place of the beef meatballs.
• Make it vegetarian: Replace the meatballs and beef stock with vegetarian alternatives.
• Add extra vegetables: Stir in sliced cabbage or carrot with the green beans.

Common mistakes to avoid

• Uneven cuts: Similar-sized pieces of beans and meatballs cook more evenly.
• Rushing the paste: Fry it for the full 4 minutes, stirring so it cooks without catching.
• Adding egg too soon: Bring the stock to the boil first, then stir in the beaten egg.
• Not stirring the egg: Keep stirring until it has solidified through the broth.
• Stopping too early: Continue cooking after the egg sets until the ingredients are done.

How to store

Refrigerate leftovers in a sealed container and use within 3 days. Reheat in a pan over a moderate heat until piping hot throughout, stirring gently; add a splash of water if the sauce has thickened.

Frequently asked questions