Best Malaysian Stir Fry Recipes

Malaysian Stir-Fry image

Provided by Happy Harry 2

Time 47m

Yield 6 serving(s)

Number Of Ingredients 16

4 1/2 cups cooked pork, slivered
1 small red onion, chopped
1 small green pepper, thin strips
1/4 lb mushroom, thin slice
2 bananas, firm ripe, 1 inch slices
1 teaspoon lemon peel, minced
2 small serrano chilies
1 (20 ounce) can pineapple chunks
1 (4 ounce) can chopped green chilies, drained
2 tablespoons curry powder
1 teaspoon anchovy paste
2 1/2 ounces slivered almonds
1 (4 ounce) can pimientos, drained, thin strips
1 cup chicken broth
4 cups cooked rice, hot
salt and pepper, to taste

Steps:

Drain pineapple, reserving 1/4 cup juice in a small bowl, set aside.
Heat oil in a wok or skillet over medium heat.
Add both chilies, onion, green pepper and mushrooms. Stir lightly until onion is soft, 3-4 minutes.
Add pork and stir-fry until hot.
Stir in curry and lemon peel, then add pineapple, bananas, anchovy paste and broth.
Bring to a boil, stirring gently.
Combine cornstarch and 1/4 cup reserved pineapple juice. Mix into pork mixture until sauce thickens.
Remove the serrano chilies and discard.
Stir in almonds, pimientos and add salt and pepper, if desired.
Serve over hot rice.

Poodle Doodle (Malaysian Noodle Stir-Fry) image

Provided by Heydarl

Time 45m

Yield 8 serving(s)

Number Of Ingredients 17

800 g hokkien noodles
2 Chinese sausage (lap cheong, available at asian grocery stores)
1 tablespoon water
2 tablespoons olive oil
1 carrot, sliced
2 sticks celery, sliced
1 zucchini, sliced
1 red pepper, deseeded & membranes removed, sliced
1/4 cabbage, sliced
500 g chicken breasts, sliced
1 onion, sliced
1 teaspoon gingerroot, grated
2 garlic cloves, minced
1 teaspoon sambal oelek
1/4 cup soy sauce
2 tablespoons oyster sauce
2 tablespoons ketjap manis or 2 tablespoons thick soy sauce

Steps:

Soak hokkein noodles in hot water for 5 mins, until they easily separate. Drain.
Microwave lap cheong with water for 1 minute Allow to cool slightly, then slice thinly.
Heat 1 tbsp oil in wok, then add all vegetables except cabbage and onion, stirring for a few minutes until partly cooked. Add cabbage to wok and cook for a further 3 minutes, stirring often. Remove from wok.
Heat remaining oil. Add chicken to wok and cook until almost done. Add lap cheong, onion, ginger, garlic and sambal oelek, stirring, cook for a further few minutes, until onion starts to become translucent.
Add noodles and vegetables to wok, stirring to combine.
Add sauces to wok, stirring through. Heat for a couple of minutes, stirring.

Malaysian Pork Stir Fry image

Provided by English_Rose

Categories Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon oil
10 ounces pork, finely diced
1 large onion, peeled and finely sliced
1/2 red pepper, deseeded and finely sliced
1/2 yellow pepper, deseeded and finely sliced
1 tablespoon fish sauce
1 tablespoon soy sauce
1 teaspoon green curry paste
7 tablespoons coconut milk

Steps:

Heat the oil in a wok and stir fry the pork for 5 minutes, remove with a slotted spoon and put to one side.
Add the onions and pepper to the wok and stir fry for 4 minutes.
Finally add the fish sauce, soy sauce, Thai curry paste and coconut milk. Return the pork and cook for a further few minutes until the pork is thoroughly cooked.
Serve with rice or noodles.

Nutrition Facts : Calories 254.3, Fat 15.7, SaturatedFat 7.6, Cholesterol 59.5, Sodium 649.6, Carbohydrate 7, Fiber 1.2, Sugar 2.5, Protein 21.5