My mum’s secret ingredient to making every stir-fried greens or veg yummy: dried shrimp! This recipe is similar to my okra with spicy shrimp paste but I’ve made this recipe more versatile and simpler such that you can make any veg dish taste like a Chinese stir-fry dish.
Serves 4 (as part of a meal)
Cooks in 5-10 mins
- 1 tbsp cooking oil
- 2 tbsp minced garlic
- 2 tbsp dried shrimp, soaked in lukewarm water for 5 mins, drained and roughly chopped (reserve the soaking liquid) (optional)
- 1 chill padi (bird’s eye), finely sliced (optiona)
- 200g mushrooms, sliced
- 400g leafy vegetables, roughly chopped/shredded (choose any that you like. here, I used a mix of kale and Chinese cabbage)
- 1 tbsp light soy sauce
- Heat oil in a wok over high heat. Fry garlic and shrimp for 1-2 mins, until garlic starts to brown a little.
- (optional step) Add mushrooms and 2 tbsp of soaking liquid. Stir-fry for around 2 minutes.
- Add veg and another 2 tbsp of soaking liquid. Cover wok and cook for 5 minutes or until tender, stirring occasionally. Add soya sauce and stir-fry for another 30 seconds. Serve immediately.
- (optional) You can sprinkle toasted white sesame seeds and/or chill flakes over the finished dish.
- If you like spicy food, add 1 finely chopped red chilli padi (bird’s eye chilli) to the shrimp and garlic.