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
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|Serving Size: 1 Serving (226g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 144 (52%)|
|Amt Per Serving||% DV|
|Total Fat 16g||21 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 68.7mg||21 %|
|Sodium 792.4mg||27 %|
|Potassium 679.9mg||18 %|
|Total Carbohydrate 11.1g||3 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 8.6g|
|Protein 22.4g||32 %|
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Calories per serving: 279
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