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CATEGORY CUISINE TAG YIELD
Meats, Vegetables, Grains, Seafood Thai Main, Course -, Pork 4 Servings

INGREDIENTS

2 tb Peanut oil or vegetable oil
2 Loin chops, boneless; sliced across grain
8 oz Fresh carrots, thinly sliced diagonally
1 Onion, cut into narrow wedges
2 – 4 green and/or red hot peppers, seeded, chopped
3 tb Fresh ginger root; thinly sliced
2 tb Thai fish sauce

INSTRUCTIONS

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
1/3 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@AOL.COM>

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