Spicy Thai Pork & Carrot Stir Fry
Submitted by pfj5260
Pork loin and carrots stir-fried with fresh ginger, hot chilies, and Thai fish sauce over screaming high heat. A 20-minute weeknight dinner with serious wok flavor.
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
20 minTwenty minutes. That’s all it takes to get a sizzling, fragrant Thai stir-fry on the table.
Thin-sliced pork loin hits a smoking hot skillet and browns fast, then carrots, onion wedges, fresh ginger, and hot chilies go in to cook until the carrots are crisp-tender and the onions start to caramelize. A splash of water deglazes all those beautiful browned bits, and Thai fish sauce ties everything together with funky, salty depth.
Pile it over steamed rice or toss it with noodles drizzled in peanut oil. This is fast food done right.
Kitchen Tips
- Get the oil nearly smoking before adding the pork. That initial sear is non-negotiable for proper stir-fry texture.
- Slice the pork across the grain as thin as you can. Thinner slices cook faster and stay more tender.
- Have everything prepped and within arm’s reach before you start cooking. Stir-fries move fast and there’s no time to chop mid-cook.
Ingredients
Directions
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 ⅓ 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.
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