Sayur tumis

Stir-fried vegetables

By: Charmaine Solomon
From: The Complete Asian Cookbook
Serves: 4-6
Photographer: Alan Benson

Use any kind of vegetable, or a mixture of different vegetables in this stir-fry — coarsely shredded cabbage, watercress broken into bite-sized lengths, chokos that have first been peeled and sliced, green beans, bean sprouts, sliced celery, or any of your other favourites that are in season.

Ingredients

Quantity	Ingredient
300g	mixed vegetables, sliced
2 tablespoons	vegetable oil
1	garlic clove, crushed
1	small onion, finely chopped
4	dried daun salam leaves
1/4 teaspoon	dried shrimp paste
1/2 teaspoon	salt, or to taste
1 tablespoon	light soy sauce, or to taste

Method

The vegetables should be washed and well drained.
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, to taste and serve immediately.

Tags:: The Complete Asian Cookbook; Charmaine; Solomon; Asian

Sayur tumis

Stir-fried vegetables

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