Can I make Petai Sambal vegetarian?

Yes, simply skip the belacan and fish sauce for a vegetarian-friendly version.

Why blanch petai before cooking?

Blanching reduces the strong pungency of petai beans, making them milder in flavour while keeping the crunch.

How do I prevent okra from becoming slimy?

Cook on high heat, never cover the wok, and avoid overcooking.

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CHINESE VEGETABLE & CHICKEN STIR FRY

I love to cook the local way, the Malaysian Style, Thai, Chinese, all greatly influenced by my 15 years of living in Malaysia -the Food Haven. I am amazed by the simplicity of the dishes and all the more what I love about cooking Chinese food at home is, It is rather easy, and we can incorporate it in no time.

This Chinese Style Vegetable & Chicken Stir fry is quite similar to the Vegetable Stir Fries, and the only difference is that we add some boneless Chicken pieces along with it, which gives an overall fullness to the dish.

All the more, these recipes are inspired from the Chinese Restaurants we dine at, in Malaysia. Initially, when we used to dine at such places, we loved to try different Stir-fries. Stir-fries with Veggies, stir-fried vegetables with Tofu or Chicken or Sausages. Veggies like Eggplants, Brocolli, Long Beans Stir fried Stir-fried Greens like Baby Kailan, Bok Choy, Napa Cabbages Kang Kung etc., The introduction to these recipes gave me a new way of cooking and combining vegetables, egg, meat, salted fish, shrimps, or tofu into these stir fries. And also these recipes gave me a total new revelation to cooking vegetables, the way it has to be, retaining the colour, texture, and nutrition.

Chinese Style Vegetable & Chicken Stir Fry is a quick & easy Chinese dish, with a simple addition of seared Chicken pieces into it. This style of cooking vegetables & chicken together adds a whole new dimension to the all plain vegetables.

But the secret behind perfect Chinese Style Stir Fry is the techniques you need to follow to get it right. Keep in mind that the vegetables in the stir-fry should retain the colour, crunchiness, and freshness of the vegetables. When perfectly done, this Chinese Style Vegetable & Chicken Stir Fry is going to be lustrous, gorgeously beautiful, presenting itself with a cornucopia of colours with a remarkable texture. I love this stir-fry whatsoever.

CHINESE VEGETABLE & CHICKEN STIR FRY

Just follow these simple tips and techniques for perfectly cooked Vegetable & Chicken Stir-fry.

VEGETABLES:

As we need to stir-fry the vegetable in one quick movement in a high heat, it is always advisable to keep all the needed items ready side by side. First clean, peel & cut the vegetables and when it comes to the Vegetables which you can add into this stir-fry, I mostly use Carrots, Mushrooms, Broccoli, Cauliflower, Capsicums & Snow peas. Can add Baby Corn too. If using mushrooms, use varieties like Button Mushrooms, Crimino Mushrooms, Shitake, or Oyster Mushrooms. Small Beech or Bunapi Mushrooms also suits well for Vegetable stir fries.

BLANCHING THE VEGETABLES:

Then I blanch the vegetables before stir-frying them. Blanching shortens the time required for stir-frying. And also the vegetables are cooked half way, retaining the shape & colour. Then, while stir-frying, the idea is just to mix them up with the sautéed garlic and the sauces on a high heat. This way the Stir Fry turns out to be perfectly cooked through, retaining the texture, colour, and all the more the nutrition. Once the Vegetables are blanched, you can straight away go with the stir-frying process.

Then mince the Garlic, Cut the Onions into big pieces and then thinly slice the bird's eye chillies. Well, I do add a Bird's eye chilli into this Stir Fry. After all, the taste buds of Indian ethnicity asks for a bit of heat in everything. You can totally skip it in this recipe.

SEARING THE CHICKEN:

Well, any Chinese restaurant style Chicken recipes, habe an extremely tender and silky texture. Soft & Succulent Chicken pieces. The secrfet behind this velvety texture is that, most Chinese Chefs "treat" the chicken with baking soda. Baking Soda removes the "meaty" odour and also tenderizes it at the same time.

Searing a Chicken/Meat is a simple cooking technique where the meat is tosses in hot oil (a litlle amount just to coat the pan) until the colour changes. This method changes the chemical composition in the meat creating an intense flavour and develop a perfect texture. And the main point is that they are not deep fried.

SAUCE:

The next step is to get the sauce ready. The idea of a sauce in a stir-fry is to add taste and flavour into the bland vegetables. So you can get easy with the type of sauce you use. Commonly Oyster Sauce is used along with seasoning like salt, sugar and a dash of white pepper powder. I love to add the popular locally available ABC Sauce, which is a sweet thick soy sauce with caramelized palm sugar in it. Alternatively, can add Dark Soy Sauce. I have added the Corn Flour slurry into the sauce mix. So, you do not need to add ‘cornflour slurry’ during stir-frying. Corn flour slurry glazes & gives a sheen to the stir-fried vegetables.

STIR-FRYING:

Then, the stir frying - keep in mind, you need to stir-fry in a high heat, in quick movements. Sauté, the garlic, Onions, bird's-eye chillies, briefly sauté the Capsicums & then pour in the sauce and cook for a few minutes, then add in all the vegetables and mix it well in quick movements over a high flame. Once the sauces all coated and the vegetables are glazed, switch off the flame and serve immediately.

For more VEGGIES & STIR FRY Recipes, Click here...

Cuisine – Chinese; Southeast Asian
Recipe Type – Stir Fry
Spice Level – Low
Difficulty – Easy
Serves - 2–3
Author – SM

Preparation Time - 15–20 Minutes
Cooking Time - 5–10 Minutes

For more Recipes from CHINESE CUISINE, Click here...

HOW TO MAKE CHINESE VEGETABLE & CHICKEN STIR FRY

Name: Petai Sambal with Okra & Winged Beans – Authentic Malaysian Style Sambal Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Malaysian, Indonesian, Southeast Asian
Ingredients: 12 Petai (stink beans), blanched; 8–10 fresh Okra (Bendi), cut into halves; 6–8 Winged Beans (Kacang Botol), sliced; 2 tbsp oil; Salt, to taste; 1 tsp palm sugar (or brown sugar); 1 tsp fish sauce (optional); For the Sambal Paste:; 10–12 dried red chillies, soaked until soft; 4–5 shallots; 3 garlic cloves; 1 small piece belacan (shrimp paste), dry roasted; 1 tbsp tamarind paste

CHINESE VEGETABLE & CHICKEN STIR FRY

INGREDIENTS:

Vegetables:

Carrots – 1/2 Cup
Broccoli – 1/2 Cup
Cauliflower – 1/2 Cup
Snow Peas – 1/2 Cup
Mushroom – 1/2 Cup

To Marinate the Chicken:

Boneless Chicken Pieces – 1 Cup

Shaoxing Wine - 1 Tespoon

Salt - To Taste

White Pepper - A Pinch

Cornstarch - 1 Teaspoon

For Blanching:

Water - 4–5 Cups
Salt – To Taste
Sugar – a Pinch

For the Sauce:

Oyster Sauce/ABC Sauce – 2 Tablespoons
Salt – to Taste
Sugar – 11/2 Teaspoons
White Pepper Powder – 1/8 Teaspoon
Corn Flour – 1/2 Teaspoon
Cold (Ice) Water – 4 Tablespoons

Sautéing:

Garlic - 6–8 Cloves
Onion – 1 Big
Bird's eye Chillies - 1–2 Numbers
Capsicum (Green) – 1/4 Cup
Capsicum (Yellow/Red) – 1/4 Cup

Cashew Nuts - 1/4 Cup

For Vegetable Stir-fry:

Oil – 2 Tablespoons
Salt – To Taste
Sugar – a Pinch

METHOD:

Preparing the Vegetables:

Carrots – Peel, wash and cut Carrots into Wedges or thick slices.

Snow peas – Wash & then remove the ‘string’ of the snow peas on both the sides and snap it off into two or three pieces. No need to cut it, just snap it off using your hands.

Broccoli – Wash & then cut the florets into medium or large sized ones. Discard the lower part of the stem, which is hard & fibrous. Use the tender part of the stem, cut them into slices or wedges. The tender stem is full of flavour, so do not throw them away.

Cauliflower – Wash & then cut the cauliflower into florets, preferably into medium or large florets.

Mushroom – Cut off the ends, wash them and then cut the Mushroom into slices.

Capsicum – Wash & then snip off the tip and then remove the core and seeds. Cut the capsicum into large slices.

Onions – Peel, wash and cut Onions into fours and then cut them into small cubes. We need some square shaped Onions in this Vegetable stir-fry.

Garlic – Peel, wash and mince the garlic cloves and keep them aside.

Bird's eye Chillies – Remove the stalk and then cut it into thin slices. Alternatively, you can mince it.

Blanching the Vegetables:

Boil enough water in a large pot, let the amount of water be good enough to cover the vegetables.
Add a dash of Salt and a pinch of Sugar into it.
Let it boil.
First add the Carrot Wedges into the water and cook them for about 2–3 minutes.
Once the Carrots are cooked halfway through, add Cauliflower & Broccoli florets and blanch them for about 2 minutes.
Then follow it with snow peas, mushrooms and blanch it for about a minute.
I usually do not blanch Capsicums.
Once done, drain it through a colander and keep it aside.

For the Sauce:

Mix all the ingredients mentioned under “For the Sauce” in cold water & keep it aside.
Make sure there are no lumps in the sauce.

Marinating & Searing the Chicken:

Clean, wash & Cut the Chicken into smll pieces.
Marinate the Chicken Pieces with the ingredients mentioned under 'To Marinate."
Leave this aside for about 20-30 minutes.
In a wok, heat 2 Tablespoons of Oil, then sear the marinated Chicken Pieces in hot oil for a few minutes until the colour changes.
Remove it from oil and keep it aside.
CHINESE VEGETABLE & CHICKEN STIR FRY

Sautéing & Stir frying the Vegetables & Chicken:

Heat oil in a Wok/Pan over high heat.
Roast the Cashewnuts on a medium-low flame until it turns crisp and keep it aside.
Add minced Garlic and Bird's-eye Chillies, stir-fry for about 10 seconds until fragrant(should not be browned).
Then add Onion chunks & Capsicums and sauté it for a while.
Now add, the blanched Vegetables and give a quick stir.
Immediately pour in the Sauce and mix well.
Let it cook for about 2 minutes or until it thickens
Stir-fry until well combined on a high flame, & the vegetables are glazed.
Add in the seared Chicken Pieces & the roasted Cashew Nuts and toss well.
Immediately, serve Chinese Vegetable & Chicken Stir Fry hot.
Chinese Vegetable & Chicken Stir Fry goes well with Fragrant Rice or any Rice/Noodles recipe.

NOTES:

Use your preferred combination of vegetables in this stir-fry.
Do not cover the pan while cooking.
Once the sauce thickens, stir-fry the vegetables on high heat for a short time. This will retain its nutrients & texture.
Do not brown the garlic, as they would tend to give a bitter taste to the dish.
Adding Bird's eye Chilli is purely optional.
Cook the vegetables to suit your preference. I like to keep it crunchy & tender, and mainly love to retain the colours in the vegetables.
We need boneless Chicken pieces for the recipe.
Chicken breasts fit well into the crew.
Searing the chicken pieces in oil yileds you with tender and juicy chicken pieces
You can substitute any meat, shrimp, or dry fish instead of Chicken in this recipe.
Can add Tofu or Egg Tofu too.

A plate of spicy Petai Bendi Sambal with winged beans (kacang botol), served on banana leaf with rice, fried fish, and sambal dip – Malaysian home-style recipe.

Petai Bendi Sambal with Winged Beans – Malaysian Style Stir-Fry

Petai Bendi Sambal Recipe with Kacang Botol

If there’s one dish that captures the fiery heart of Malaysian cuisine, it’s Petai Sambal recipe—also known as Malaysian Stink Bean Sambal. Popular across Malaysia, Singapore, and Indonesia, this bold stir-fry brings together the punchy flavours of petai (stink beans), okra (bendi), and sometimes winged beans (kacang botol), all coated in a rich, spicy sambal. Loved for its pungent aroma and addictive taste, petai sambal is a dish that divides opinions—you either fall hard for it or shy away. Served best with hot, fluffy rice, this Authentic Malaysian sambal recipe is a true taste of South-East Asia.

Petai – Its Origin, Nativity, and Traditional Uses

lose-up of Petai Beans (Stink Beans) used in Petai Sambal with Okra and Winged Beans

Fresh Petai Stink Beans in Pods – Key Ingredient for Malaysian Sambal Recipe

Petai and Its Origin

Petai, also called the “stinky bean”, is native to tropical Southeast Asia, especially the Malay Peninsula and Indonesia. In Malaysia, Petai is tossed into sambal with prawns, okra, or winged beans. In Indonesia, it stars as Pete Balado, while in Southern Thailand, it’s Sataw curry. You’ll also find it in Myanmar, Laos, and the southern Philippines. Almost everywhere, it’s paired with chilli, tamarind, and shrimp paste — bold flavours that complement its pungent bite.

*Fun fact: Malaysians say Petai never really leaves you — its strong odour lingers in your system, often making a surprise comeback the next time you walk into the bathroom!

Love Southeast Asian flavours? Try Sambal Tumis or Prawn Sambal for a spicy Malaysian Food Experience.

Why You’ll Love This Petai Bendi Sambal

Authentic Malay sambal flavour, cooked with Petai, Okra & Winged Beans.
Pairs beautifully with plain steamed rice, fried fish, or even fried noodles.
Customisable – add prawns, swap beans, or go fully vegetarian.
Nutritious, antioxidant-rich, and an unforgettable taste experience.

Looking for more sambal inspiration? Check out Nasi Lemak with Sambal Ikan Bilis - a Malaysian Classic!

My First Encounters with Petai & Kacang Botol

When I first landed in Malaysia 18 years ago, the local food scene felt like an adventure I wasn’t ready for. Dining with friends at food courts & restaurants, I would smile, nod, and act like I had eaten well—only to sneak home later, famished. Many of these flavours demanded an acquired taste, and I wasn’t quite there yet.

Curiosity changed everything. I began to learn. At restaurants, I would quietly note down flavours, then scour the bustling Sunday markets for ingredients I barely knew how to pronounce. Vendors patiently repeated the Malay names until I committed them to memory, and back home, I’d jot them down before researching and experimenting in my kitchen. Slowly, intimidating ingredients turned into staples.

Petai —the notorious stinky bean—was one of the hurdles. Its bitterness and pungency nearly sent me running, but today, my whole family looks forward to it.

Of course, petai has its own initiation ritual: once you eat it, the flavour doesn’t just stop at the plate—it follows you right into the bathroom. First-timers usually get a shock, wondering, ‘Why on earth does it smell like petai in here?’ Nope, nothing’s wrong—it’s just petai cheekily saying, ‘Hello, I’m still here.’

And yes, petai days always mean extra bathroom cleaning duty—because honestly, no air freshener on earth can outsmart that telltale whiff. But the day you stop flinching and just roll with it, that’s when you earn your badge: congratulations, you’re officially a Petai Person.”

Kacang Botol or the Winged Bean

Fresh Kacang Botol (Winged Bean / Goa Bean) growing on the plant – a key ingredient in Malaysian Petai Bendi Kacang Botol Sambal recipe

Fresh Winged Bean (Kacang Botol) for Malaysian Sambal Recipe

And then came Kacang Botol (Winged Bean) — one of the most underrated stars of Malaysian cuisine. My first real encounter was at a buzzing night food court famed for its Ikan Bakar (grilled fish). They’d bring out the smoky fish — often electric ray, grilled with sambal and wrapped in banana leaf — alongside a fiery little plate of Petai, bendi & kacang botol sambal.

Here’s the fun part: you got to choose what went into the sambal. A few slices of okra (bendi)? Some crisp winged bean (kacang botol)? Or a handful of petai (stink beans)? Typically, you’d get 3–4 kacang botol, a couple of okras, and about 10–12 petai beans tossed in. The portion was tiny, but the bill — outrageous. A daylight robbery in the name of exotic ingredients, even though these vegetables are sold fresh in every local market.

But honestly? It was worth every sen. That sambal, fiery and addictive, with the crunch of kacang botol and the pungent bite of petai, was unforgettable. What began as mild indignation soon turned into a fond addiction.

Now, when I recreate Petai Bendi & Kacang Botol Sambal at home, it’s not just about the recipe — it’s about reliving those first food-court adventures, minus the steep price tag.

Explore Authentic Malaysian Seafood Recipes, don’t miss this Ikan Bakar Recipe – Grilled Fish with Sambal wrapped in a Banana Leaf

Petai Bendi Sambal Recipe Overview

Cuisine – Malaysian, Indonesian (South East Asian)
Course – Main Dish / Side Dish
Spice Level – Medium to High 🌶️
Difficulty – Easy, Beginner-Friendly
Serves – 4 people
Author – SM @ Essence of Life – Food

Time Estimate

Preparation Time – 15–20 minutes
Cooking Time – 25–30 minutes
Total Time – 40–50 minutes

For More Authentic Malaysian Recipes, Click Here – explore a wide range of traditonal Malaysian dishes like Sayur Lodeh, Nasi Kak Wok, Stir-fries, Street Food favourites and Desserts!

How to Cook Malaysian Petai Bendi & Kacang Botol Sambal Recipe

Petai Sambal – Stink Beans Stir-Fried in Spicy Chilli Paste

Petai Sambal is one of those dishes you either love or can’t quite handle—but if you’re here, chances are you’re ready for the love affair.

Malaysian Stink Bean, Okra & Winged Bean Sambal Recipe

This dish is a true Malaysian classic—spicy, bold, and best eaten with steaming hot rice. If you’re new to Petai, here’s your initiation into a plateful of pungent paradise.

Why You’ll Love This Petai Bendi Sambal

Authentic Malay sambal flavour, cooked with Petai, Okra & Winged Beans.
Pairs beautifully with plain steamed rice, fried fish, or even fried noodles.
Customisable – add prawns, or simply long beans/eggplant, or go fully vegetarian.
Nutritious, antioxidant-rich, and an unforgettable taste experience.

Ingredients

Vegetables

100 grams Stinky Beans (Petai)
250 grams Okra (Bendi / Lady’s Finger)
100 grams Winged Beans (Kacang Botol)

Sambal Paste

10–15 Dry Red Chillies (soaked in hot water)
5 Bird’s Eye Chillies (fresh)
6 Shallots
3 cloves of Garlic
½ teaspoon Dried Shrimp Paste (Belacan), toasted
1 teaspoon Tamarind Paste

Seasoning

½ teaspoon Fish Sauce
Salt – to taste
¼ teaspoon Palm Sugar (Gula Melaka) or white sugar2 tablespoons of Oil

Method - Step-by-Step Cooking Instructions

Prepare the Vegetables

Petai (Stink Beans):

Rinse well, slice into halves, and don’t forget to remove the tiny sprout inside each bean.

Why? Because that little sprout can make the beans taste more bitter than they already do — and trust me, petai has enough personality on its own without extra bitterness.

Okra (Ladies’ Fingers):

Trim off the ends and slice thinly on a slant. Cutting on the diagonal not only makes the pieces look prettier in the sambal, but it also helps them cook more evenly.

Kacang Botol (Winged Beans):

Slice thinly on the slant as well. Those winged edges catch the sambal beautifully, so every bite is coated with spice.

Make the Sambal Paste

Spicy Malaysian Sambal Paste

A good sambal paste is the soul of this dish, and once you’ve mastered it, you can use it for so many other Malaysian favourites.

Soak dried red chillies in hot water until softened, then drain.
Dry roast belacan (shrimp paste) until aromatic. (Open your windows — it’s pungent but worth it!)
Grind the softened chillies, shallots, garlic, roasted belacan, and tamarind into a smooth paste.
Heat oil generously in a wok and sauté the ground paste on medium heat until fragrant and the oil separates.

This step is crucial — it deepens the flavour, removes rawness, and makes the paste last longer.

Now you have a cooked sambal paste that’s ready to use immediately or store.

Refrigerate for up to a week, or
Freeze in small portions for quick meals later.

Use this Sambal as a base for endless dishes: Sambal Fried Rice, Sambal Ikan Bilis & Potatoes, Sambal Eggplants, or stir it into Noodles for a spicy kick.

Cook the Petai Bendi & Kacang Botol Sambal

Now comes the star dish. Authentic Malay-style cooking keeps the vegetables fresh, green, and slightly crunchy — never mushy or dull.

Cooking Method:

In the wok with the cooked sambal paste, add the halved petai first and stir-fry for 2–3 minutes. This gives it time to soak up the sambal.
Add the sliced okra and kacang botol. Stir-fry briefly — no more than 3–4 minutes — so the vegetables stay crisp and vibrant green.
Season with salt, fish sauce (optional for umami), and palm sugar to balance the heat.

Recipe Notes & Pro Tips

Petai (Stink Beans): Blanch briefly before cooking if you want to tone down the pungency.
Okra (Bendi): Never cover the wok when cooking — it traps steam and makes it slimy. Always stir-fry uncovered.
Cooking Technique: High heat, generous oil, and quick stir-frying give you glossy sambal and crunchy vegetables. Stop cooking once the sambal coats the veggies and they’re just tender.
Texture: Use a mortar and pestle instead of a blender for an authentic, rustic sambal base.
Customisations: Swap winged beans (kacang botol) with long beans if unavailable. Go vegetarian by skipping belacan (shrimp paste) and fish sauce.
Spice Levels: Adjust the chilli mix to suit your tolerance. The given measure is for a medium-hot sambal.
Extra Sambal Paste: Always make more than you need! Refrigerate for a week, or freeze for longer. It doubles up as a base for sambal fried rice, sambal prawns, sambal ikan bilis, or even fried noodles.

Storage Instructions

Sambal Paste (Base):
- Refrigerate in an airtight jar for up to 7 days.
- Freeze in small portions (ice cube trays or ziplock bags) for up to 2 months.
Petai Bendi Sambal (Cooked Dish):
- Best eaten fresh, while the veggies stay crunchy and green.
- Refrigerate leftovers for up to 2 days. Reheat quickly on high heat to revive flavours. Avoid freezing (okra and winged beans lose their texture).

Serving Suggestions

Serve hot with Steamed White Rice or Fragrant Rice for the most authentic experience.
Pair it with Ikan Bakar (grilled fish) wrapped in banana leaf for a true Malaysian feast.
Add to a Nasi Lemak platter with sambal ikan bilis, cucumber, peanuts, and boiled egg.
Turn it into a mixed rice spread with fried chicken, omelette etc.,

Add on the side of your Noodles or Fried Rice for a spicy punch.

Frequently Asked Questions (FAQs)

Q. Can I cook Petai without blanching?

Yes! Blanching reduces pungency but also mutes flavour. Traditionally, Malaysians skip blanching for a bolder taste.

Q. Why does Okra turn slimy in sambal?

Overcooking or covering the wok causes slime. Use high heat, stir quickly, and never cover while cooking.

Q. Can I make this sambal vegetarian?

Absolutely. Skip the belacan (shrimp paste) and fish sauce, and use soy sauce for seasoning.

Q. Is Petai healthy?

Yes! Petai is rich in antioxidants, fibre, and vitamins. Just be prepared for its lingering aroma afterwards.

Q. Can I use frozen petai or okra?

Yes, but fresh is always best. If using frozen, thaw fully and pat dry before cooking to avoid excess moisture.

Related Recipes You May Love

If you’ve made it this far, chances are you’re curious (or already converted) to the bold, unforgettable taste of petai and its Malaysian partners-in-crime. Here are a few recipes from my kitchen that pair beautifully with today’s sambal:

Nasi Lemak with Ikan Bilis Sambal – the national dish of Malaysia, rich coconut rice with fiery sambal and crunchy anchovies, often enjoyed with a handful of petai on the side.
Petai Fried Rice – a homely stir-fry that transforms leftover rice into a flavour-packed meal, with petai lending its unmistakable punch.
Ikan Bakar – char grilled fish slathered in sambal, the dish that first introduced me to kacang botol and petai at a night market.

From Street Food to Staple - My Cooking Adventure

From my first timid encounters at Malaysian food courts to confidently recreating it in my kitchen, this Petai Bendi Sambal has been a journey of taste, smell, and memory. What once felt intimidating is now a household favourite — fiery sambal coating crunchy okra, winged beans, and those unmistakable stink beans.

Whether you’re a first-timer testing the waters or already a proud “Petai Person,” this dish is a flavour-packed way to bring authentic Malaysian food to your table — No overpriced food-court bill attached.

VEGETABLES:

BLANCHING THE VEGETABLES:

SEARING THE CHICKEN:

SAUCE:

STIR-FRYING: