Name: Spicy Thai Pork and Carrot Stir Fry
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

The miracle of the new birth is no less possible to God if our child is attentive to Him or running away from Him. Our child is like all other children when it comes to God's grace. He is dead spiritually whether he is in church or not, whether he listened well to the truths we tried to teach him or did not, whether he has some interest in God now or has none at all. He may be converted in the pig pen or the pew and we do not know in this case what is preferred by God.

Jim Elliff

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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