Malaysian Lady Fingers (Okra)

Heat the vegetable oil in a wok or skillet over medium-high heat; cook and stir the garlic until fragrant about 1 minute. Stir in the red chilies shrimp okra and belacan and cook and stir until the chilies begin to soften and the shrimp start to turn opaque and pink about 2 minutes. Pour in light soy sauce and water and cook and stir until the okra are tender and sticky 2 to 4 more minutes.