Yield: 4 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Peanut oil or vegetable oil |
2 \N | Loin chops, boneless; sliced across grain |
8 ounces | Fresh carrots, thinly sliced diagonally |
1 \N | Onion, cut into narrow wedges |
\N \N | 2 - 4 green and/or red hot peppers, seeded, chopped |
3 tablespoons | Fresh ginger root; thinly sliced |
2 tablespoons | Thai fish sauce |
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.
Posted to FOODWINE Digest 26 Sep 96 Date: Thu, 26 Sep 1996 15:23:37 -0400 From: Laura Hunter <LHunter722@...>