Ingredients Jump to Instructions ↓

  1. 2 tablespoons peanut oil or vegetable oil

  2. 2 loin chops, boneless -- sliced across grain

  3. 8 ounces fresh carrots, thinly sliced diagonally

  4. 1 onion, cut into narrow wedges

  5. 2 - 4 green and/or red hot peppers, seeded -- and chopped

  6. 3 tablespoons fresh ginger root -- thinly sliced

  7. 2 tablespoons Thai fish sauce

  8. 30 seconds; stir and cook

  9. 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

  10. 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.

  11. 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.


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