Ginger And Carrot Stir-Fry

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Leite's Culinaria
Nutrition per serving    (USDA % daily values)
CAL
250
FAT
47%
CHOL
12%
SOD
45%

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Ingredients for 4 servings

About 1/3 pound ginger (pretty much an entire hand or branch or whatever you call those things)

About 2/3 pound carrots

2 tablespoons peanut oil or lard

1 tablespoon minced garlic

1/3 pound boneless pork butt, shoulder, or loin, thinly sliced and cut into 1/2-by-1 1/2 -inch strips

2 whole green cayenne chilis (may substitute jalapeno for a milder heat or Serrano for slightly more heat) or 3 dried red chilis

1/4 teaspoon salt, or to taste

1 cup cold water

10 to 12 Szechuan peppercorns (may substitute jalapeno for a milder heat or Serrano for slightly more heat) or 3 dried red chilis

2 tablespoons soy sauce, or to taste

Cooked white or brown rice, for serving

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