Posted on

Pan Asian: Stir-Fried Mixed Vegetables (Sayur Campur Tumis) – Malaysia

Scroll down to see more content

IMG_0495 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.

IMG_0494

The Recipe

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

IMG_0498

7 thoughts on “Pan Asian: Stir-Fried Mixed Vegetables (Sayur Campur Tumis) – Malaysia”

  1. Pingback: Pan Asian: Stir-Fried Mixed Vegetables (Sayur Campur Tumis) – Malaysia | සතුටු වැස්ස බ්ලොග් කියවනය

    2. This episode is one of my favorites! As always the final scene brings out the poignant observations about traveling and experiencing new cultures. I’m lucky to have the opportunities to travel extensively through China playing music and teaching English. However, as much as I respect AB, I would love an opportunity to travel in Sri Lanka with you! You have the ‘chill’ personality required for smooth travel and the insights to make it informative….

      Reply

      1. Thanks for the kind words, Jeff. You just might have your wish because I am actually working on putting together a 2 week tour of Sri Lanka “Off The Eaten Path,” which I would conduct myself, for summer 2016. Stay tuned here for more info. Best,
        Skiz

Leave a comment