Stir-fried brinjals and winged beans with sambal belacan

Having the yearn for belacan I am cooking another dish with this authentic sambal to satisfy our taste buds "stir-fried brinjals and winged beans with sambal belacan."  Winged beans is my daughter Karen's favourite and off course mine too ~ smile ~  Since my hubby does not eat the winged beans, so I add the brinjals and this plate of two vegetables dish really satisfy our taste buds ~ YUM ~

Ingredients:

2 brinjals 

8 pcs. winged beans

Salt and msg (to taste)

3 tbsp cooking oil

1/4 cup water 

Sambal (roughly pounded)

3 red chilies 

2 chili padi

3 shallots

3 cloves garlic

1 1/2 tbsp dried shrimps (washed, soaked and drained)

1 tbsp toasted belacan

Methods:

1. Wash the brinjals, cut into medium-sized strips, in a wok of boiling water add some cooking oil and boil the brinjals until slightly soft, dish and drain.
2. For the winged beans wash, pluck off the hard edges, slice into slant medium thickness pieces and set aside.
3. In a medium heated wok add cooking oil and saute sambal ingredients until fragrant.
4. Add in the winged beans and stir-fry with drizzle of water if the dish is too dry for about 1 minutes.
5. Add in the brinjals, salt and msg, stir to mix and add in the rest of the water. let it simmer while stirring until the vegetables are cooked.
6. Off the heat and dish onto a serving plate.