Spicy Thai Pork and Carrot Stir Fry

2 tb oil
2 peppers, hot; green and/or red
2 tb pure fish sauce, e.g. Red Boat Fish Sauce
1 onion; cut into narrow
2 loin chops, boneless
3 tb Fresh ginger root; thinly
8 oz Fresh carrots; thinly

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.

Posted to FOODWINE Digest 26 Sept 1996. From: Laura Hunter
Found at: BigOven