Sambal Stir-Fried Aubergine and Okra

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A spicy Malaysian vegetable stir-fry featuring tender aubergine and crisp okra coated in a fiery sambal sauce. This Malaysian-inspired vegetarian recipe, ready in about 25 minutes, pairs aubergine (eggplant), okra, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Malaysian cuisine 140 cal/serving

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Ingredients

2 medium, cut into 1-inch cubes aubergine (eggplant)
12 pieces, trimmed and halved okra
4 tablespoons vegetable oil
3 tablespoons sambal oelek
3, minced garlic cloves
2, thinly sliced shallots
1 teaspoon palm sugar or brown sugar
2 tablespoons soy sauce
3 tablespoons water
1 tablespoon lime juice
1/2 teaspoon salt

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Instructions

Step 1: Heat 4 tablespoons vegetable oil in a large wok over medium-high heat until shimmering.
Step 2: Add 3 minced garlic cloves and 2 thinly sliced shallots; stir-fry for 1 minute until fragrant but not browned.
Step 3: Add 2 medium aubergines cut into 1-inch cubes and 12 halved okra pieces; stir-fry for 5 minutes until they start softening and edges get a slight char.
Step 4: Stir in 3 tablespoons sambal oelek, 1 teaspoon palm sugar, and 2 tablespoons soy sauce; toss to coat the vegetables evenly.
Step 5: Pour in 3 tablespoons water to loosen the sauce and cook for another 3 minutes until vegetables are tender but still crisp.
Step 6: Season with 1/2 teaspoon salt and 1 tablespoon lime juice; mix well and remove from heat.
Step 7: Serve immediately as a spicy side dish or topping for steamed rice.