Malaysian Stir-Fry

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READY IN: 47mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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