Ginger and carrot stir-fry from Beyond the Great Wall: Recipes and Travels in the Other China by Jeffrey Alford and Naomi Duguid

  • soy sauce
  • carrots
  • fresh ginger
  • peanut oil
  • Szechuan pepper
  • green chiles
  • pork butt

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Allegra on February 26, 2013

    This is a superb recipe to add to the repertoire. Love that it uses ingredients that I always have on hand; it's a great barren fridge dish. It takes a while to julienne all those roots, but well worth it. The peppery bite of the ginger combined with the heat of the chiles and the numbing sensation of the sichuan peppercorns creates a lovely and addictive flavour burst in the mouth. Recommended!

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Reviews about this recipe

  • Leite's Culinaria

    Those with an unabashed thing for its gingery zing will swoon to this recipe’s zippadeedooda...bear in mind that the carrots’ sweetness tones the potency of the ginger down a notch or three.

    Full review