It’s been a while since we’ve been to Malaysia here on Pan Asian, so when I found this easy vegetable stir-fry I had to share it with you all. Malaysian food is such a great fusion of different influences and regional styles that I wish we had more exposure to it as well as greater access to Malaysian restaurants here in the U.S. But this should at least whet your appetite.
Technically speaking, this dish is not strictly vegetarian because it includes a couple tablespoons of tiny shrimp, but it packs a load of flavor, and you’ll get more than your daily requirement of fresh veggies. The only special ingredients–besides the shrimp–are the sambal oelek and black bean paste, both of which may be procured at your friendly neighborhood Asian store. The rest of it is readily available, and feel free to substitute your favorite vegetables for the ones I use here.
1 Tbsp. vegetable oil
1 Tbsp. minced garlic
1 ½ tsp. sliced fresh ginger
¾ cup chopped onions or shallots
2 Tbsp. coarsely chopped, dried tiny whole shrimp (soaked in ¼ warm water to soften them)
1 Tbsp. preserved soybean paste or black bean sauce
1 Tbsp. regular soy sauce
½ tsp. sugar
1 tsp. sambal oelek
½ tsp. ground black pepper
1 cup julienned carrots
1 cup sliced green bean
2 cups sliced cabbage
1 cup sliced Shitake mushrooms
½ tsp. salt
½ tsp. toasted sesame oil
1-2 Tbsp. sliced spring onions (for garnish)
- Heat oil in wok and sauté garlic and ginger for a minute. Then add onions and sauté for another 2 minutes.
- Add dried shrimp and sauté for 2-3 minutes.
- Stir in bean paste, soy sauce, sugar, chili, black pepper and ¼ cup water and sauté for about 2 to 3 minutes.
- Add carrots and green beans and stir-fry for 2-3 minutes; add cabbage and stir-fry for another 2 minutes. Add shitakes and stir-fry for another 2 minutes. All vegetables should be cooked but still slightly crunchy.
- Add salt and sesame oil and blend well for another minute.
- Serve hot over rice.
Makes 5-6 servings