Ingredients
- 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
Instructions
- 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
