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Add a photoServings: 4
Ingredients
- 2 Tbsp. Peanut oil or possibly vegetable oil
- 2 x Loin chops, boneless, sliced across grain
- 8 ounce Fresh carrots, thinly sliced diagonally
- 1 x Onion, cut into narrow wedges
- 2 x - 4 green and/or possibly red warm peppers, seeded, minced
- 3 Tbsp. Fresh ginger root, thinly sliced
- 2 Tbsp. Thai fish sauce
Directions
- In a large deep skillet, over high heat, heat oil till nearly smoking.
- Place pork in warm pan and let brown, without stirring, about 30 seconds; stir and cook 30 seconds longer. Add in carrots, onion, warm peppers and gingerroot to pan, stirring occasionally over highest heat about 6 to 8 min, till carrots are crisp tender and onion begins to caramelize. Add in 1/3 c. water to pan and scrape loose drippings from bottom. Add in fish sauce and stir well till everything is completely coated. Serve over warm noodles or possibly 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 till stir fry is done.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 117g | |
| Recipe makes 4 servings | |
| Calories 132 | |
| Calories from Fat 78 | 59% |
| Total Fat 8.75g | 11% |
| Saturated Fat 1.81g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 746mg | 31% |
| Potassium 316mg | 9% |
| Total Carbs 8.22g | 2% |
| Dietary Fiber 1.9g | 6% |
| Sugars 3.84g | 3% |
| Protein 5.54g | 9% |
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