15 Spicy Malaysian Stir-Fry Recipes to Ignite Your Taste Buds

Spicy Malaysian stir-fry is a quick and easy way to add some excitement to your weeknight meals. Packed with bold flavors and fresh ingredients, these recipes are perfect for anyone looking to spice up their cooking routine. Get ready to whip up delicious dishes that bring the vibrant taste of Malaysia right to your kitchen!

Chili Garlic Tofu and Broccoli

This Chili Garlic Tofu and Broccoli dish is a delightful combination of flavors and textures. The crispy tofu pairs perfectly with the vibrant broccoli, all coated in a spicy chili garlic sauce that adds a kick to each bite. It’s simple to whip up, making it a fantastic choice for a quick weeknight dinner or a satisfying meal prep option.

The heat from the chili is balanced by the savory garlic, creating a dish that’s both exciting and comforting. Plus, it’s packed with plant-based protein and nutrients, ensuring you’re nourishing your body while enjoying a delicious meal.

Ingredients

• 1 block firm tofu, drained and pressed
• 2 cups broccoli florets
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon chili paste or sauce (adjust for spice level)
• 1 teaspoon sesame oil
• Salt and pepper to taste
• Sesame seeds for garnish (optional)

Instructions

1. Prepare the Tofu: Cut the pressed tofu into bite-sized cubes. In a pan, heat 1 tablespoon of vegetable oil over medium heat. Add the tofu cubes and cook until golden brown on all sides. Remove from the pan and set aside.
2. Stir-Fry the Broccoli: In the same pan, add the remaining oil and the broccoli florets. Stir-fry for about 5 minutes until the broccoli is tender but still crisp.
3. Add Garlic and Sauce: Stir in the minced garlic and cook for another minute until fragrant. Then, add the soy sauce, chili paste, and sesame oil, mixing everything well.
4. Combine and Serve: Return the crispy tofu to the pan and toss everything together until coated in the sauce. Season with salt and pepper to taste. Serve hot, garnished with sesame seeds if desired.

Spicy Satay Chicken Skewers

Spicy Satay Chicken Skewers are a delicious treat that packs a punch! These skewers are perfect for summer barbecues or a quick weeknight dinner. The combination of marinated chicken, spices, and a hint of sweetness creates a delightful blend of flavors.

Not only are these skewers tasty, but they are also simple to prepare. With just a few ingredients and easy steps, you can have a plateful of juicy, grilled chicken ready in no time. Serve them with a spicy dipping sauce and fresh veggies for a complete meal!

Ingredients

• 1 lb chicken breast, cut into cubes
• 1/4 cup peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1 tablespoon chili paste (adjust to taste)
• Wooden skewers, soaked in water

Instructions

1. In a bowl, mix the peanut butter, soy sauce, lime juice, honey, garlic, ginger, and chili paste until smooth.
2. Add the chicken cubes to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes.
3. Preheat your grill to medium-high heat. Thread the marinated chicken onto the soaked skewers.
4. Grill the skewers for about 10-15 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.
5. Serve hot with a side of spicy dipping sauce and fresh vegetables for dipping.

Sambal Shrimp with Vegetables

Sambal shrimp with vegetables is a delightful dish that bursts with flavor and spice. This recipe combines fresh shrimp with colorful vegetables, all sautéed in a zesty sambal sauce that brings a kick to every bite. It’s a quick and satisfying meal that’s perfect for busy weeknights, taking just about 30 minutes from start to finish.

The combination of sweet, savory, and spicy flavors creates a mouthwatering experience, especially when served over steamed rice. Plus, it’s a fantastic way to enjoy a variety of vegetables, making it not just tasty but also nutritious!

Ingredients

• 1 pound shrimp, peeled and deveined
• 2 tablespoons sambal oelek
• 1 bell pepper, sliced (red or green)
• 1 cup snap peas
• 1 carrot, julienned
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 green onions, chopped
• Salt and pepper to taste

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat. Add garlic and ginger, and sauté for about 30 seconds until fragrant.
2. Add the shrimp to the skillet and cook for 2-3 minutes, or until they turn pink and opaque.
3. Stir in the sambal oelek, bell pepper, snap peas, and carrot. Cook for another 5 minutes until the vegetables are tender yet crisp.
4. Season with salt and pepper to taste. Garnish with chopped green onions before serving.
5. Serve hot over steamed rice for a complete meal.

Thai Basil Pork Stir-Fry

Thai Basil Pork Stir-Fry is a delicious and quick meal that brings the vibrant flavors of Thailand right to your kitchen. This dish combines tender pork with a medley of colorful vegetables and the aromatic kick of Thai basil, making it a delightful feast for your taste buds. It’s a simple recipe that can be whipped up in under 30 minutes, perfect for busy weeknights or when you crave something flavorful.

The combination of savory soy sauce and the spicy notes from chili peppers ensures that every bite is packed with taste. Plus, you’ll love how the sweet and fragrant Thai basil elevates the dish, making it a crowd-pleaser. Serve it over steamed rice for a complete meal that everyone will enjoy!

Ingredients

• 1 pound ground pork
• 1 cup bell peppers, sliced
• 1 onion, thinly sliced
• 2-3 cloves garlic, minced
• 2-3 Thai bird’s eye chilies, sliced
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1 cup Thai basil leaves
• 2 tablespoons vegetable oil

Instructions

1. Heat the vegetable oil in a large pan or wok over medium-high heat.
2. Add the garlic and chilies, cooking until fragrant, about 30 seconds.
3. Stir in the ground pork, breaking it apart, and cook until browned.
4. Add the sliced onion and bell peppers, cooking until they are tender, about 3-4 minutes.
5. Pour in the soy sauce, oyster sauce, fish sauce, and sugar, stirring well to combine.
6. Finally, add the Thai basil leaves and stir until wilted. Remove from heat.
7. Serve hot over steamed rice.

Spicy Beef Rendang Stir-Fry

This Spicy Beef Rendang Stir-Fry combines the rich and aromatic flavors of traditional Malaysian rendang with the quick cooking of stir-frying. Think tender beef pieces coated in a spicy, thick sauce, paired perfectly with fluffy rice. It’s a delightful mix of textures and flavors that bring a nice kick to your dinner table.

Not only is this dish bursting with flavor, but it’s also simple to prepare. Perfect for a weeknight dinner, you can whip it up in under 30 minutes. Just gather your ingredients, and you’re on your way to a delicious meal!

Ingredients

• 1 lb beef, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon curry powder
• 1 tablespoon chili paste (adjust for spice level)
• 1 can coconut milk
• 1 tablespoon soy sauce
• 1 red bell pepper, sliced
• Salt and pepper to taste
• Chopped cilantro for garnish
• Cooked rice for serving

Instructions

1. Heat the vegetable oil in a large pan over medium-high heat. Add the chopped onion, garlic, and ginger, sautéing until fragrant.
2. Add the beef and cook until it’s browned on all sides.
3. Stir in the curry powder and chili paste, cooking for about 2 minutes to release the flavors.
4. Pour in the coconut milk and soy sauce, reducing the heat to simmer. Let it cook for about 10-15 minutes until the beef is tender and the sauce thickens.
5. Add the sliced red bell pepper and cook for an additional 2-3 minutes.
6. Season with salt and pepper, then serve over cooked rice, garnished with chopped cilantro.

Lemongrass Chicken Stir-Fry

Lemongrass Chicken Stir-Fry is a vibrant and zesty dish that perfectly balances the flavors of tender chicken and fresh vegetables. The use of lemongrass adds a unique citrusy note, giving the dish a refreshing kick. Plus, it’s simple to whip up, making it an excellent choice for a quick weeknight dinner or a casual get-together with friends.

This stir-fry is not only delicious but also versatile. You can easily swap out the vegetables based on what you have on hand, ensuring that every meal can be a little different. Serve it over steamed rice or noodles for a complete and satisfying meal.

Ingredients

• 1 lb boneless chicken breast, cubed
• 2 tablespoons lemongrass, finely minced
• 1 tablespoon olive oil
• 1 cup bell peppers, sliced
• 1 cup snap peas
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon chili paste (optional)
• Salt and pepper to taste
• Green onions for garnish

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add the cubed chicken and cook until browned and cooked through, about 5-7 minutes.
2. Stir in garlic and lemongrass, cooking for another minute until fragrant.
3. Add bell peppers and snap peas to the skillet. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
4. Pour in soy sauce, oyster sauce, and chili paste, mixing well to coat. Season with salt and pepper to taste.
5. Remove from heat and garnish with sliced green onions before serving.

Sweet and Spicy Pineapple Fried Rice

Sweet and Spicy Pineapple Fried Rice is a delightful dish that perfectly balances the burst of tropical flavors with a hint of heat. This recipe is simple to whip up, making it a fantastic option for a quick weeknight meal or a fun dinner party treat. The combination of sweet pineapple, colorful bell peppers, and savory spices creates a dish that’s both satisfying and refreshing.

Not only is it easy to make, but this fried rice also allows for customization. You can add your favorite proteins such as chicken, shrimp, or tofu to suit your taste. The harmony of sweetness from the pineapple and the spiciness from the peppers makes every bite enjoyable.

Ingredients

• 2 cups cooked jasmine rice
• 1 cup fresh pineapple, diced
• 1/2 cup red bell pepper, diced
• 1/2 cup green bell pepper, diced
• 1/2 cup green onions, chopped
• 1/4 cup cashews
• 2 tablespoons soy sauce
• 1 tablespoon sweet chili sauce
• 1 teaspoon curry powder
• 2 cloves garlic, minced
• 2 tablespoons vegetable oil
• Salt and pepper to taste

Instructions

1. Heat the vegetable oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
2. Stir in the diced bell peppers and cooked rice. Cook for about 2-3 minutes, stirring frequently.
3. Add the pineapple, cashews, soy sauce, sweet chili sauce, and curry powder. Mix well and cook for another 2-3 minutes until everything is heated through.
4. Finally, stir in the green onions, season with salt and pepper, and serve hot.

Malaysian Style Curry Noodle Stir-Fry

This Malaysian Style Curry Noodle Stir-Fry brings a burst of flavors to your kitchen. With a mix of aromatic spices, fresh vegetables, and comforting noodles, it’s a dish that’s both satisfying and easy to whip up. The blend of curry powder and fresh herbs gives it a delightful kick, making it perfect for those who enjoy a little heat in their meals.

Making this stir-fry is straightforward, requiring just a few ingredients and minimal prep time. It’s an accessible recipe whether you’re a busy professional or a home cook looking to spice things up. Serve it as a quick weeknight dinner or impress your friends at a gathering!

Ingredients

• 300g egg noodles
• 2 tablespoons vegetable oil
• 1 onion, thinly sliced
• 2 garlic cloves, minced
• 1 tablespoon curry powder
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 100g green beans, trimmed
• 2 spring onions, sliced
• Fresh coriander, for garnish
• Salt and pepper, to taste
• Lime wedges, for serving

Instructions

1. Cook the Noodles: In a pot of boiling water, cook the egg noodles according to package instructions. Drain and set aside.
2. Heat the Oil: In a large pan or wok, heat the vegetable oil over medium-high heat. Add the sliced onion and minced garlic, sautéing until fragrant.
3. Add the Spices: Stir in the curry powder and let it cook for about 30 seconds until it releases its aroma.
4. Add the Vegetables: Toss in the sliced bell peppers, green beans, and spring onions. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.
5. Combine: Add the cooked noodles to the pan, mixing everything well. Season with salt and pepper to taste.
6. Garnish: Serve immediately, garnished with fresh coriander and lime wedges on the side.

Spicy Shrimp and Mango Salad

This Spicy Shrimp and Mango Salad is a delightful combination of succulent shrimp, juicy mango, and vibrant flavors. The sweetness of the mango perfectly balances the spiciness of the shrimp, creating a dish that is both refreshing and satisfying. It’s simple to make and ideal for a quick lunch or a light dinner.

In addition to being delicious, this salad is also colorful and visually appealing, making it a great choice for gatherings or casual meals. Once you try it, you’ll want to make this recipe a regular part of your menu!

Ingredients

• 1 pound shrimp, peeled and deveined
• 1 ripe mango, diced
• 1 small red chili, finely chopped (adjust to taste)
• 1 tablespoon olive oil
• 2 tablespoons lime juice
• 1 tablespoon honey
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Instructions

1. Prepare the Shrimp: In a bowl, mix the olive oil, lime juice, honey, chili, salt, and pepper. Add the shrimp and marinate for about 15 minutes.
2. Cook the Shrimp: Heat a skillet over medium heat. Add the marinated shrimp and cook for 3-4 minutes until pink and cooked through.
3. Combine Ingredients: In a large bowl, combine the cooked shrimp and diced mango. Toss gently to mix.
4. Garnish: Serve the salad immediately, garnished with fresh cilantro or parsley.

Crispy Chili Eggplant Stir-Fry

This Crispy Chili Eggplant Stir-Fry is a delight for those who enjoy bold flavors and a bit of spice. The eggplant is cooked to perfection, offering a crispy texture that beautifully contrasts with the rich and spicy chili sauce. It’s easy to prepare and makes a fantastic side dish or a main vegetarian meal.

The combination of tender eggplant, vibrant chilies, and fresh herbs creates an irresistible dish that’s sure to impress. Whether you’re a seasoned cook or just starting, this recipe will bring the flavors of Malaysian cuisine to your table without the fuss.

Ingredients

• 2 medium eggplants, sliced into rounds
• 1/4 cup vegetable oil
• 3-4 red chilies, chopped (adjust to taste)
• 3 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sugar
• 1 tablespoon rice vinegar
• Fresh cilantro, for garnish
• Salt and pepper to taste

Instructions

1. Prepare the Eggplant: Sprinkle salt over the eggplant slices and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
2. Fry the Eggplant: Heat vegetable oil in a pan over medium-high heat. Add the eggplant slices and fry until golden and crispy, about 3-4 minutes on each side. Remove and drain on paper towels.
3. Make the Sauce: In the same pan, add a bit more oil if needed, and sauté the garlic and chopped chilies until fragrant. Stir in soy sauce, oyster sauce, sugar, and rice vinegar. Cook for another 2 minutes.
4. Combine: Add the crispy eggplant back to the pan and toss well to coat with the sauce. Cook for an additional 2 minutes.
5. Serve: Garnish with fresh cilantro and serve hot, either on its own or with steamed rice.

Coconut Curry Fish Stir-Fry

Coconut Curry Fish Stir-Fry is a delightful dish that brings together the rich flavors of coconut milk and aromatic spices. This recipe is simple to make, making it perfect for a quick weeknight dinner. The combination of tender fish, vibrant vegetables, and a creamy curry sauce creates a dish that’s both satisfying and delicious.

The dish has a balanced taste, with hints of sweetness from the coconut and a mild heat from the spices. It’s served best over a bed of fluffy rice, allowing you to soak up every drop of that luscious sauce.

Ingredients

• 2 fillets of firm white fish (like cod or halibut)
• 1 can (400 ml) coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon fish sauce
• 1 tablespoon vegetable oil
• 1 red bell pepper, sliced
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• Juice of 1 lime
• Fresh cilantro, for garnish
• Cooked jasmine rice, for serving

Instructions

1. Heat the oil in a large pan over medium heat. Add the onion, garlic, and ginger, sautéing until fragrant.
2. Stir in the red curry paste and cook for another minute.
3. Pour in the coconut milk and fish sauce, stirring well to combine.
4. Add the fish fillets and sliced bell pepper. Simmer gently for about 8-10 minutes, or until the fish flakes easily and the peppers are tender.
5. Finish with lime juice and adjust seasoning if needed. Serve over jasmine rice and garnish with fresh cilantro.

Spicy Mixed Vegetable Stir-Fry

Spicy Mixed Vegetable Stir-Fry brings together a delightful combination of fresh vegetables tossed in a bold and zesty sauce. This dish is not only vibrant and colorful but also packed with nutrition and flavors that excite your taste buds. It’s simple to whip up, making it a fantastic choice for a quick weeknight dinner or a lively side dish for your next gathering.

The mix of crunchy bell peppers, tender carrots, and crisp green beans, all coated in a spicy sauce, creates a satisfying meal. You can customize the spice level to your liking by adjusting the chili paste or sauce, making it suitable for everyone. Whether served over rice or noodles, this stir-fry is sure to spice up your dinner routine!

Ingredients

• 2 cups mixed vegetables (bell peppers, carrots, green beans, broccoli)
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 1 tablespoon chili paste (adjust to taste)
• 1 teaspoon sesame oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat. Add the sliced onion, garlic, and ginger, stirring until fragrant.
2. Add the mixed vegetables to the skillet and stir-fry for about 5-7 minutes until they are tender-crisp.
3. In a small bowl, mix the soy sauce, chili paste, and sesame oil. Pour the sauce over the vegetables and stir well to coat everything evenly.
4. Season with salt and pepper to taste. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
5. Remove from heat and garnish with fresh cilantro. Serve hot with rice or noodles.

Szechuan Style Spicy Chicken with Peppers

This Szechuan Style Spicy Chicken with Peppers is a fantastic dish that packs a punch of flavor. The combination of tender chicken pieces and vibrant bell peppers, all coated in a spicy, tangy sauce, creates a delightful meal that is sure to satisfy your cravings for something hot and savory. It’s straightforward to whip up, making it perfect for a weeknight dinner or a weekend treat.

The dish balances heat with sweetness, thanks to the addition of a rich sauce that coats each piece beautifully. Whether you’re a fan of spicy food or just looking to spice things up in your kitchen, this recipe is for you! So grab your ingredients and let’s get cooking.

Ingredients

• 1 lb chicken breast, cut into bite-sized pieces
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 1 bell pepper (red or green), sliced
• 2-3 green chilies, sliced
• 3-4 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons Szechuan peppercorns
• 2 tablespoons chili paste (adjust to taste)
• 1 tablespoon sugar
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• Sesame seeds for garnish

Instructions

1. Marinate the Chicken: In a bowl, combine chicken, soy sauce, and cornstarch. Mix well and let it sit for about 15 minutes.
2. Heat Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the marinated chicken and stir-fry until browned and cooked through, about 5-7 minutes. Remove and set aside.
3. Add Vegetables: In the same pan, add the sliced bell pepper, green chilies, garlic, and ginger. Stir-fry for 2-3 minutes until they begin to soften.
4. Mix Sauce: In a small bowl, mix together Szechuan peppercorns, chili paste, sugar, rice vinegar, and sesame oil. Pour this mixture over the vegetables.
5. Combine: Add the cooked chicken back to the skillet. Stir well to coat everything in the sauce and heat through for another 2 minutes.
6. Serve: Garnish with sesame seeds and serve hot, ideally with steamed rice.

Malaysian Beef Stir-Fry with Rice Noodles

This Malaysian beef stir-fry is a burst of flavors that brings together tender beef, fresh vegetables, and rice noodles, all coated in a spicy sauce. The combination of savory and spicy elements makes it a delightful dish that’s sure to impress. Plus, it’s easy to whip up in under 30 minutes, perfect for a quick weeknight dinner.

Each bite is packed with a delicious mix of textures and tastes, thanks to the crunchy veggies and chewy noodles. If you love a good stir-fry, this recipe is a must-try!

Ingredients

• 8 oz rice noodles
• 1 lb beef sirloin, sliced thin
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon chili paste
• 1 tablespoon sesame oil
• 1 bell pepper, diced
• 1 cup green beans, chopped
• 2 green onions, sliced
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• 1 tablespoon vegetable oil for stir-frying

Instructions

1. Cook the Rice Noodles: Boil the rice noodles according to package instructions until tender. Drain and set aside.
2. Marinate the Beef: In a bowl, mix sliced beef with soy sauce, oyster sauce, and chili paste. Let it marinate for about 10 minutes.
3. Stir-Fry the Vegetables: Heat vegetable oil in a large pan or wok over medium-high heat. Add minced garlic and ginger, stirring until fragrant. Toss in the bell pepper and green beans, cooking for 3-4 minutes until slightly tender.
4. Cook the Beef: Add the marinated beef to the pan, cooking until browned and cooked through, about 5-7 minutes.
5. Combine: Stir in the cooked rice noodles and drizzle with sesame oil. Mix everything well for 2-3 minutes to heat through.
6. Garnish: Top with sliced green onions before serving.

Garlic and Chili Crab Stir-Fry

Garlic and Chili Crab Stir-Fry is a deliciously spicy and aromatic dish that showcases the fresh flavors of crab with a kick. This recipe brings together the sweetness of crab meat, the heat from chili, and the robustness of garlic to create a satisfying meal that’s both simple and quick to prepare. Perfect for seafood lovers, this dish can easily become a weeknight favorite!

The combination of fresh ingredients and bold flavors makes this stir-fry both lively and comforting. It pairs wonderfully with steamed rice or noodles, making it a versatile option for any dinner table. With just a few straightforward steps, you can enjoy a taste of Malaysia in the comfort of your home.

Ingredients

• 2 pounds fresh crab, cleaned and cut into pieces
• 4 tablespoons vegetable oil
• 6 cloves garlic, minced
• 2-3 red chilies, sliced (adjust to taste)
• 1 tablespoon ginger, minced
• 1 onion, sliced
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon sugar
• 1/4 cup water
• Fresh basil leaves for garnish

Instructions

1. Heat the vegetable oil in a large pan or wok over medium heat. Add the minced garlic and ginger, stirring until fragrant.
2. Add the sliced onion and chilies, cooking until the onion is soft.
3. Introduce the crab pieces to the pan and sauté for about 5 minutes, stirring to coat the crab in the aromatics.
4. Pour in the soy sauce, oyster sauce, sugar, and water. Stir well and cover, allowing it to simmer for about 10 minutes, or until the crab is cooked through.
5. Remove the lid and cook for an additional 2-3 minutes to thicken the sauce slightly.
6. Garnish with fresh basil leaves before serving, and enjoy with steamed rice or noodles!