Spicy Thai Pork And Carrot Stir Fry
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains, Seafood | Thai | Course -, Main, Pork | 4 | Servings |
INGREDIENTS
| 2 | T | 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 | T | Fresh ginger root, thinly |
| sliced | ||
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 98
Calories From Fat: 16
Total Fat: 1.8g
Cholesterol: 30.7mg
Sodium: 63.7mg
Potassium: 424.7mg
Carbohydrates: 9.1g
Fiber: 2.2g
Sugar: 4.1g
Protein: 11.4g