Malaysian Stir Fry Recipe

Prep aromatics and proteins

Peel and finely mince the garlic and shallots. Remove seeds from the chilies if you want less heat and thinly slice. Peel and grate or finely mince the ginger. Trim and finely slice the white part of the lemongrass; bruise it by pounding slightly then mince. Cut chicken into 2 cm bite-sized pieces (or press and cube firm tofu). Pat shrimp dry if using. Season chicken or tofu and shrimp lightly with 1/4 tsp salt and 1/4 tsp white pepper.

Prepare vegetables

Trim and cut green beans into 3–4 cm pieces. Peel and diagonal-slice the carrot thinly. Halve baby corn lengthwise or core and slice bell pepper into strips. Thinly slice the onion. Shred the cabbage into thin ribbons.

Heat a wok or large skillet over high heat until very hot. Add 2 tbs neutral oil and swirl to coat.

When oil is shimmering, add the seasoned chicken (in a single layer) and sear without moving for 1 minute, then stir-fry until nearly cooked through, about 2–3 minutes more depending on thickness. Remove chicken from the wok and set aside. If using tofu, fry until golden on all sides, then remove and set aside. If using shrimp, cook briefly later (see below).

Add the remaining 1 tbs oil to the hot wok. Add minced garlic, shallots, chilies, ginger and minced lemongrass. Stir-fry for 30–45 seconds until fragrant and starting to brown but not burnt.

Add onion, carrot and green beans (or long beans). Stir-fry on high heat 2–3 minutes until vegetables are bright and beginning to soften but still have bite.

Return the chicken (and tofu if used) to the wok. Add baby corn and cabbage. Stir everything quickly to combine for 1 minute.

If using shrimp, push contents to the side, add a small drizzle of oil in the cleared space, place shrimp in the hot spot and cook 30–60 seconds per side until pink and opaque; then mix with the rest.

Make sauce

In a small bowl, whisk together light soy sauce, oyster sauce, fish sauce, kecap manis, tamarind paste (or lime juice), brown sugar, chicken or vegetable stock, and the remaining 1/4 tsp white pepper and 1/4 tsp salt. Stir until sugar dissolves.

Cornstarch slurry

In a separate tiny bowl, mix cornstarch with 2 tbs water until smooth to make a slurry.

Pour the prepared sauce into the wok with the stir-fry. Toss and bring to a simmer for 30–45 seconds to warm and reduce slightly.

Stir the cornstarch slurry once more and drizzle it into the wok while stirring continuously. Cook for another 30–60 seconds until the sauce thickens and glazes the ingredients. Taste and adjust seasoning with up to 1/4 tsp extra salt or a splash more kecap manis for sweetness if desired.

Turn off the heat. Drizzle toasted sesame oil over the stir-fry and toss gently to combine.

Slice spring onions on the diagonal and sprinkle over the dish along with chopped cilantro. Scatter crushed roasted peanuts if using.

Transfer to a serving platter, serve immediately with lime wedges on the side for squeezing over, and accompany with steamed jasmine rice or plain noodles.