Spicy Thai Pork and Carrot Stir Fry

Ready in 45 minutes

Try this Spicy Thai Pork and Carrot Stir Fry recipe, or contribute your own.


2 tablespoons Peanut oil; or vegetable oil
2 boneless Pork Loin chops; about 1 lb
8 oz Fresh carrots; thinly
1 Onion; cut into narrow
2 peppers, hot; green and/or red
3 tablespoons Fresh ginger root; thinly
2 tablespoons Thai fish sauce

Original recipe makes 4 Servings



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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Calories Per Serving: 279 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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