2 tablespoons peanut oil or vegetable oil
2 loin chops, boneless — sliced across grain
8 ounces fresh carrots, thinly sliced diagonally
1 onion, cut into narrow wedges
2 – 4 green and/or red hot peppers, seeded — and chopped
3 tablespoons fresh ginger root — thinly sliced
2 tablespoons Thai fish sauce
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.