Asian Stir-Fried Vegetables recipe

Make Asian stir-fried vegetables using any seasonal vegetables with Indian bay leaf, dried shrimp paste and light soy sauce

Asian Stir-Fried Vegetables recipe

General info

Serves: 4-6
Preparation Time: 10
Cooking Time: 10


  • 300g (/about 3 cups) mixed sliced vegetables, washed and well drained
  • 2 tablespoons vegetable oil
  • 1 garlic clove, crushed
  • 1 small onion, finely chopped
  • 4 dried daun salam leaves, or Indian bay leaves
  • ¼ teaspoon dried shrimp paste
  • ½ teaspoon salt
  • 1 tablespoon light soy sauce


  1. Heat the vegetable oil in a wok or large heavy-based frying pan over medium heat. Add the garlic, onion, daun salam leaves and shrimp paste and stir-fry until the onion is soft – crush the shrimp paste with the back of a spoon. Add the vegetables and stir-fry until lightly cooked, but still crisp. Add the salt and soy sauce and serve immediately.

Taken from The Complete Asian Cookbook by Charmaine Solomon

This article originated on:

We want to know more about you

Welcome to the woman&home online community! Please tell us more about yourself so we can ensure we’re creating content that meets your needs. Click here to take the quick, anonymous Digital Industry Survey.


Send this to a friend