Ginger and Carrot Stir-Fry

Ginger and Carrot Stir-Fry  Recipe

I first tasted this root vegetable stir-fry at a little eatery in Xijang, a large Miao village in Guizhou. It’s an ideal fall and winter dish, and a great way to prepare carrots. They are first cut into strips, then stir-fried with lots of ginger cut the same way. There’s great depth of flavor from the small amount of pork that flavors the cooking oil, and plenty of sauce to spoon onto your rice. Ever since the first time we tried to reproduce the dish in our kitchen, it’s been a big weeknight supper favorite.–Jeffrey Alford and Naomi Duguid

LC Wooooah, Helloooo, Ginger! Note

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 the pig can easily be omitted if you desire. Not so the ginger. Yowza!

Ginger and Carrot Stir-Fry Recipe

  • Quick Glance
  • 25 M
  • 25 M
  • Serves 4


  • About 1/3 pound ginger (pretty much an entire hand or branch or whatever you call those things)
  • About 2/3 pound carrots
  • 2 tablespoons peanut oil or lard
  • 1 tablespoon minced garlic
  • 1/3 pound boneless pork butt, shoulder, or loin, thinly sliced and cut into 1/2-by-1 1/2 -inch strips
  • 2 whole green cayenne chilis (may substitute jalapeno for a milder heat or Serrano for slightly more heat) or 3 dried red chilis
  • 1/4 teaspoon salt, or to taste
  • 1 cup cold water
  • 10 to 12 Szechuan peppercorns (may substitute jalapeno for a milder heat or Serrano for slightly more heat) or 3 dried red chilis
  • 2 tablespoons soy sauce, or to taste
  • Cooked white or brown rice, for serving


  • 1. Peel the ginger and cut it lengthwise in half before cutting them into narrower lengthwise 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.)
  • 2. 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.
  • 3. Toss in the carrots and ginger and stir-fry for about 1 minute. Add the salt 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.
  • 4. Add the Sichuan peppercorns and soy sauce. Stir-fry just until the carrots and ginger are tender but still firm, about a minute. Turn the stir-fry out onto a platter or shallow bowl and serve hot or warm with rice.
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