Malaysian Pork Stir Fry Recipes

MALAYSIAN PORK STIR FRY

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.

PORK NOODLE STIR-FRY

Steps:

• Heat the oil in a wok or frying pan. Add the mince, break it up with a spoon and fry over a high heat for about 8 mins until browning. While the meat cooks, boil a kettle, then pour the hot water over the noodles. Set aside for 5-10 mins to soften.
• Add the ginger, garlic and veg to the pan and stir-fry for 2-3 mins. Mix 1 tbsp soy sauce with the cornflour to make a paste. Add the remaining soy sauce, the chilli sauce and 2 tbsp water. Drain the noodles and add to the pan with the sauce. Cook until the sauce coats the noodles, adding a splash of water if needed, then serve.

MALAYSIAN STIR-FRY

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.

PORK STIR FRY

Steps:

• Whisk soy sauce, vinegar, and cornstarch together in a small bowl.
• Heat 1 tablespoon oil in a wok over medium-high heat. Cook and stir tenderloin strips in hot oil until just browned, 2 to 4 minutes. Transfer pork to a plate and return wok to heat.
• Heat remaining oil in the same skillet over medium-high heat. Cook and stir red chile pepper and garlic in hot oil until sizzling, 15 to 30 seconds. Add onion and green pepper to skillet; cook and stir until onion starts to soften, 2 to 3 minutes. Stir chopped bok choy stalks into onion mixture; cook and stir until stems begin to soften, about 3 minutes.
• Stir broccoli into bok choy mixture; cook and stir until slightly softened, about 2 minutes. Add pork, chopped bok choy leaves, and soy sauce mixture; cook and stir until well-combined. Season pork mixture with ginger; cook and stir until bok choy starts to wilt and broccoli is tender, 5 to 7 minutes.