| 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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