- home |
- Add Your Recipe |
- My Recipes |
- My Cookbooks |
- My Menus |
- My Settings |
- Sign In |
- Sign Up
20 minutes
Prep: 10 minutes
Cook: 10 minutes
83 calories per serving view nutrition facts
4 servings
suggest servings
Be the first to add a photo of this recipe!
| 2 | tablespoons | vegetable oil | or peanut oil |
| 2 | each | pork loin chops | boneless, sliced across grain |
| 8 | ounces | carrots | thinly sliced diagonally |
| 1 | each | onion | cut into narrow wedges |
| 3 | each | hot green peppers | or red, seeded, and chopped |
| 3 | tablespoons | ginger root | thinly sliced |
| 2 | tablespoons | fish sauce | thai |
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.
| % Daily Value* | |
| Total Fat 7.0g | 10% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 562mg | 23% |
| Total Carbohydrate 6.0g | 2% |
| Dietary Fiber 1.0g | 5% |
| Sugars 3.0g | |
| Protein 1.0g | 2% |
| Vitamin A | 101% | Vitamin C | 7% | |
| Calcium | 2% | Iron | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How is this calculated?| Not a member? You can still rate this recipe! |
|
Note: You must be a member to submit a review. Please Sign in or Sign Up.
Whether you call them appetizers, hors d'oeuvres, canapés, amuse-bouches, or amuse-gueules, they are the scrumptious...
I served this at a bridal shower, and everyone loved it! It's not too fizzy, but lighter than straight juice. The spices made it perfect for an early autumn party. Everyone wanted the recipe. So the punch wouldn't dilute as the ice melted, I spiced 2 quarts (instead of the 1-1/2 called for) of the apple juice, and made the extra 2 cups into a pretty ice-ring, with slices of oranges and lemons.
Find more recipes on www.thenibble.com.
