How To make Spicy Thai Pork& Carrot Stir Fry
2 tablespoons peanut oil or vegetable oil
2 loin chops, boneless -- sliced across grain
8 ounces fresh carrots, thinly sliced diagonally
1 onion, cut into narrow wedges
2 - 4 green and/or red hot peppers, seeded
and chopped
3 tablespoons fresh ginger root :
thinly sliced
2 tablespoons Thai fish sauce
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 1/3 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.
How To make Spicy Thai Pork& Carrot Stir Fry's Videos
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???? RECIPE
2 carrots
2 pork chops
marinade the pork:
1 tsp. salt
1 tbsp. dark soy sauce
1 tbsp. oil
2 tsp. sugar
4 garlic cut in chunks
6-10 Thai chili
3 tbsp. Light soy sauce
salt and sugar at the end to adjust the final taste
????Technique for cooking the eggs
• burning hot pan
• lots of oil at the base, add more oil if not enough oil when cooking
• charred the carrots pieces until white and the oil became orange ish
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Chinjao Rosu Recipe (Japanese style pepper steak stir fry)
Chinjao Rosu is a delicious Japanese stir fry dish inspired by Chinese pepper steak. Made with thin shreds of beef or pork fried with vibrant bell peppers and seasoned with soy sauce and oyster sauce, this quick and easy recipe is packed with flavour and can be ready in less than 30 minutes!
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INGREDIENTS:
Chinjao Rosu
- 250 g boneless pork chop
- 150 g boiled bamboo shoots - Julienne, 5mm thick
- 150 g bell pepper - Julienne, 5mm thick
- 15 g fresh ginger
- 2 cloves garlic - Thinly sliced
- 2 tbsp sesame oil - for frying
Marinade for velveting
- 1 medium egg
- 2 tbsp cornstarch - or potato starch
- 2 tsp sake
- 2 pinches salt
- 1 pinch black pepper
- 1 tsp soy sauce
- 1 tsp sesame oil
Sauce
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 2 tsp sugar
- 2 tsp Chinese-style chicken bouillon powder
- 1 tbsp water
- slurry - 1 tsp water + a pinch of corn starch/potato starch
➤ STEP-BY-STEP INSTRUCTIONS:
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