Malaysian Stir-Fry
Ready In: 47 mins
Serves: 6
Ingredients
- 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
Directions
- 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.
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