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

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

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