Ingredients

2 tb peanut oil or vegetable oil
2 loin chops, boneless; sliced
- across grain
8 oz fresh carrots, thinly sliced
- diagon; ally
1 onion, cut into narrow
-wedges
1 2 - 4 green and/or red hot
-peppers,; seeded, chopped
3 tb fresh ginger root; thinly
-sliced
2 tb thai fish sauce

Instructions

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.