wishnessyly

carrot powder The chopping takes a little attention. Start with two "fingers" of firm, nonfibrous ginger root. Peel them and cut lengthwise in half before cutting them into narrower lengthwise sticks. Do the same with the carrots. There's great depth of flavor from the small amount of pork that flavors the cooking oil, and plenty of sauce to spoon onto your rice. Sichuan peppercorns can be found in Asian markets and specialty stores. ? 2 tbsp. peanut oil or lard ? 1 tbsp. minced garlic ? 1/3lb. boneless pork butt, shoulder or loin, thinly sliced and cut into 1/2- by 11/2-inch strips ? 2 whole green cayenne chiles or 3 dried red chiles ? About 2/3 lb. carrots, peeled and cut into matchsticks (13/4 cups) ? About 1/3 lb. fresh ginger root, peeled and cut into matchsticks (1 cup) ? 1/2 tsp. salt ? 1 c. water ? 10 to 12 Sichuan peppercorns, lightly crushed or coarsely ground ? 2 tbsp. soy sauce, or to taste Directions Heat a wok or wide heavy 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 chiles. Stir-fry, separating the pieces of meat so all get exposed to the hot pan, until they have started to change color all over, less than 2 minutes. Toss in the carrots and ginger and stir-fry for about a minute. Add the salt 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 for another minute, or until the carrots and ginger are tender but still firm. Serve hot or warm. Nutrition information per serving: Calories 215 Fat 13 g Sodium 816 mg Carbohydrates 16 g Saturated fat 3 g Calcium 46 mg Protein 10 g Cholesterol 26 g Dietary fiber 3 g Diabetic exchanges per serving: 1 bread/starch, 1 med. fat meat, 11/2 fat.