Title: Spicy Thai Pork and Carrot Stir Fry
Categories: Main, Course -, Pork
Yield: 4 Servings

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

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