Spicy Thai Pork & Carrot Stir Fry
Yield
4 servingsPrep
10 minCook
10 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
or peanut oil |
|
| 2 | each |
pork loin chops
boneless, sliced across grain |
*
|
| 8 | ounces |
carrots
thinly sliced diagonally |
|
| 1 | each |
onions
cut into narrow wedges |
|
| 3 | each |
green chili peppers
or red, seeded, and chopped |
*
|
| 3 | tablespoons |
ginger root
thinly sliced |
|
| 2 | tablespoons |
fish sauce
thai |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
or peanut oil |
|
| 2 | each |
pork loin chops
boneless, sliced across grain |
*
|
| 231.2 | ml/g |
carrots
thinly sliced diagonally |
|
| 1 | each |
onions
cut into narrow wedges |
|
| 3 | each |
green chili peppers
or red, seeded, and chopped |
*
|
| 45 | ml |
ginger root
thinly sliced |
|
| 3E+1 | ml |
fish sauce
thai |
|
Directions
In a large deep skillet, over high heat, heat oil until nearly smoking.
Place pork in hot pan and let brown, without stirring, about 30 seconds; stir and cook 30 seconds longer.
Add carrots, onion, hot peppers and gingerroot to pan, stirring occasionally over highest heat about 6 to 8 minutes, until carrots are crisp tender and onion begins to caramelize.
Add ⅓ cup water to pan and scrape loose drippings from bottom.
Add fish sauce and stir well until everything is completely coated.
Serve over hot noodles or rice.
Note: If serving with noodles, prepare noodles before starting stir fry.
Cook according to package directions; drain.
Drizzle with a little peanut oil; transfer to a large ovenproof platter.
Cover with foil and keep in oven on lowest setting until stir fry is done.
