Ginger and Carrot Stir-Fry

This ginger and carrot stir-fry is a weeknight meal made with matchsticks of (you guessed it!) ginger and carrot along with pork, ginger, chiles, and soy sauce. A Chinese inspired tangle of ingredients that’s easy, healthy, and on the table in half an hour.

A brown bowl filled with ginger and carrot stir-fry on a wooden mat.

There’s nothing wallflowerish about the warming potency of ginger. The tongue-tingling, sinus-clearing, tummy-settling, breathtakingly rollercoaster-like rhizome lends oomph even in small doses, let alone in large quantities as in this stir-fry. Those with an unabashed thing for its gingery zing will swoon to this recipe’s zippadeedooda. If you’re not an unabashed devotee of ginger, bear in mind that the carrots’ sweetness tones the potency of the ginger down a notch or three. And those not so into pork will find that situation easily remedied as it can be omitted if you desire; the dish will lack a little of its savory complexity though none of its warmth.–Jeffrey Alford and Naomi Duguid

Ginger and Carrot Stir-Fry

  • Quick Glance
  • (1)
  • 25 M
  • 25 M
  • Serves 4
5/5 - 1 reviews
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Ingredients


Directions

Peel the ginger and cut it lengthwise in half before cutting the pieces lengthwise into narrower strips the size of matchsticks. (You should have about 1 cup of ginger sticks.) Do the same with the carrots. (You should have about 1 3/4 cups carrot sticks.)

Heat a wok or large skillet over high heat. Add the oil or lard and swirl to coat the bottom of the pan. Toss in the garlic and stir-fry for 10 seconds or so, then toss in the pork and chilis. Stir-fry the ingredients, separating the pork so each slice gets exposed to the hot pan, until they’ve started to change color all over. This should take less than 2 minutes.

Toss in the carrots and ginger and stir-fry for about 1 minute. Add the salt, if desired, and stir-fry for another minute.

Add the water, cover, and boil vigorously for about 3 minutes, then remove the lid and let the liquid boil down for a minute or two.

Add the Sichuan peppercorns and soy sauce. Stir-fry just until the carrots and ginger are tender but still a touch firm, about a minute. Turn the stir-fry onto a platter or into a shallow bowl and serve hot or warm with rice. Originally published March 13, 2012.

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Recipe Testers' Reviews

This ginger and carrot stir-fry was fabulous. The sweetness of carrots with the spice of ginger brought together with red chile pepper and Szechuan peppercorns was amazing. I loved the sauce and poured it over brown jasmine rice. The dish was warm and comforting. I would definitely make it again.

We love this stir-fry. It does take some time to chop all the carrots and ginger, but the rest goes very quickly (as with any other stir-fry, it’s all about the prep work and speed). The sweet carrots are great with the ginger and the added heat from the chili. The sauce was a little salty by itself, but was just right when eaten with plain rice.

I went to one of the Asian grocery stores in town to buy Szechuan peppercorns, and learned that they are not always labeled as such. Mine came in a package that said “Red Peppercorns” in English, but “Szechuan Peppercorns” (or rather “Flower Pepper”) in Chinese. Open red husks with tiny black berries are what you’re looking for.

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Comments

  1. Well I had none of the dried chilies but I did have some Korean chili pepper flakes so I used those instead. Good recipe! I’m glad I used the pork (we had leftover grilled pork shoulder), since it helped add some fat and brought it all together. The ginger was definitely strong but if you cook it long enough to soften, then it melds pretty well with the carrots. Will make this again!

    1. That’s so great to hear, Jennifer. Thanks so much for taking the time to share your experience with us.

  2. This is a delicious dish. In view of the earlier comments I cut the ginger in half. It was the right amount for me. Next time I’d reduce the amount of peppercorns because it was a little spicy for me, but delicious nonetheless. I wanted to eat more because the flavors were so amazing but couldn’t because my mouth couldn’t handle it. Next time I’ll fix that!

    1. Appreciate you chiming in, Sara, and glad to hear you like it as much as we do. As you explained, a couple simple tweaks easily cater to all manner of personal preferences…

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