Malaysian Stir Fry Recipes

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.

Steps:

• To Marinate: In a nonporous glass dish or bowl, combine the garlic, oyster sauce and curry powder. Mix together. Add chicken pieces and turn to coat. Cover dish or bowl and refrigerate to marinate for at least 1/2 hour.
• In a large skillet or wok, heat oil over medium high heat. Add marinated chicken (disposing of leftover marinade) and fry for 20 to 25 minutes or until chicken is crispy and brown and juices run clear.

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.

Steps:

• Bring 3 or 4 quarts water to a boil in a large pot, add about a tablespoon of salt and the greens. Cook 30 seconds only, and immediately transfer to a bowl of ice water, using a slotted spoon or deep-fry skimmer. Drain, squeeze out water and chop coarsely. Set aside. Bring the water back to a boil, add the cabbage, blanch 30 seconds and transfer to the ice water. Drain and set aside.
• Bring the water back to a boil and add the noodles. Cook 2 minutes, drain, shake off excess water, toss with a tablespoon of the oil, and set aside.
• In a small bowl, mix together the soy sauce, salt, sugar, and the chile paste. Stir to dissolve the sugar and salt and set aside.
• Heat a wok or large, heavy nonstick skillet over medium-high heat and add the remaining oil and garlic and ginger. Cook, stirring, for about 30 seconds or until the garlic and ginger are fragrant. Add the tomatoes and increase heat slightly. Stir until the tomatoes begin to break down and stick to the pan, about 3 minutes. Add the shrimp and blanched greens and cabbage and cook, stirring, until the shrimp curl and turn pink, and the cabbage is crisp-tender, 4 to 5 minutes. Add the noodles and soy sauce mixture and stir together until the noodles are heated through and coated with the sauce. Add the bean sprouts and cilantro, toss together quickly and remove from the heat. Serve, with lime wedges on the side.