Sambal Stir-Fried Aubergine and Okra
A spicy Malaysian vegetable stir-fry featuring tender aubergine and crisp okra coated in a fiery sambal sauce. This malaysian-inspired vegetarian (vegetarian) ready in about 25 minutes pairs trimmed and halved okra, tablespoons vegetable oil, tablespoons sambal oelek 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sambal Stir-Fried Aubergine and Okra take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sambal Stir-Fried Aubergine and Okra?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep trimmed and halved okra from drying out.
Can I substitute ingredients in Sambal Stir-Fried Aubergine and Okra?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sambal Stir-Fried Aubergine and Okra for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sambal Stir-Fried Aubergine and Okra vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
