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.
Ginger and Carrot Stir-Fry
- Quick Glance
- 25 M
- 25 M
- Serves 4
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.
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.