Squash Vegetable Stir-fry with Dried Shrimp Sambal

According to my Dietitian friend, vegetables have several health benefits. Not only do they have a good amount of vitamins and minerals, more importantly, they have hard and soluble fiber which is great for keeping our digestive system happy. So I decided to make a meal out of vegetables from the squash family and combine it with sambal and dried shrimp. For the vegetarian, just leave out the dried shrimp.

The squash vegetables were crunchy (when not overcooked) and the sambal added flavour to the otherwise rather bland vegetables.




  • 2 zucchinis (cut into rounds)
  • 4-5 yellow squash (cut into chunks)
  • 2 brinjals (cut in diagonal chunks)
  • 1/2 red pepper (cut into chunks)
  • 2 tablespoons dried shrimp (soaked in 1 cup of hot water)
  • 1 tablespoon Canola oil
  • 1 clove garlic (minced)
  • 1 tablespoon sambal chilli (you can get this from any Asian grocery store)
  • 1 tablespoon fried onion (for garnish)


1. Heat 1 tablespoon of oil in a pan and add all the vegetables. Allow the vegetables to sear a little.

2. Add minced garlic and fry till fragrant.

3. Add the dried shrimp and water into the pan. Add 1 tablespoon of sambal chilli and bring the mixture to a boil.

4. Cover the pan and allow the vegetables to simmer for 10 minutes or till tender.

5. Taste the gravy and add salt, if required. Serve with steamed rice.

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