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A brown bowl filled with ginger and carrot stir-fry on a wooden mat.
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5 / 2 votes

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.
Prep Time25 minutes
Total Time25 minutes
Course: Mains
Cuisine: Chinese
Servings: 4 servings
Calories: 181

Ingredients

  • 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 chili peppers, or 3 dried red chili peppers
  • 1/4 teaspoon salt, or to taste (optional)
  • 1 cup cold water
  • 10 to 12 Szechuan peppercorns, (may substitute jalapeno for 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
US - Metric

Instructions

  • 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.

Nutrition

Serving: 1portion | Calories: 181kcal | Carbohydrates: 16g | Protein: 11g | Fat: 9g | Saturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 493mg | Fiber: 3g | Sugar: 5g