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Ginger and Carrot Stir-fry

Vegetables, also Vegetarian Foods

Ginger and Carrot Stir-fry
2 Tablespoons peanut oil or lard
1 Tablespoon minced garlic
1/3 pound boneless pork (butt, shoulder, or loin), thinly sliced then cut into 1/2 by one and one half-inch strips
1 and 3/4 cups peeled carrots, cut into matchstick-size pieces
1 cup fresh ginger, peeled and cut into matchstick-size pieces
10 Sichuan peppercorns, lightly crushed or coarsely ground
2 Tablespoons thin soy sauce, or to taste
1. Heat wok or fry-pan, the add oil or lard and coat the pan before tossing in the garlic. Stir-fry this for ten seconds, then add pork and the chili peppers; and stir-fry another minute.
2. Add carrots and ginger, stir-fry one minute then add salt and stir-fry another minute.
3. Add one cup water, cover, and boil for three minutes, then remove the lid and let liquid boil for another two minutes before adding Sichuan peppercorns and soy sauce. Stir-fry another minute, then transfer to a shallow bowl, and serve.

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