Photo The Gazette

From Beyond the Great Wall: Recipes and Travels in the Other China (Random House Canada, 2008).  Naomi Duguid writes: "I first tasted this root vegetable stir-fry at a little eatery in Xijang, a large Miao village in Guizhou. It's an ideal fall and winter dish, and a great way to prepare carrots. They are cut into strips, then stir-fried with lots of ginger cut the same way. The chopping takes a little attention. Start with two "fingers" of firm, nonfibrous ginger. 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 flavour from the small amount of pork that flavours the cooking oil, and plenty of sauce to spoon onto your rice. Ever since the first time we tried to reproduce the dish in our kitchen, it's been a big weeknight supper favourite."

2 tablespoons (30 mL) peanut oil or lard

1 tablespoon (15 mL) minced garlic

1/3 pound (about 150g) boneless pork butt, shoulder, or loin, thinly sliced and cut into 1/2-by-11/2-inch strips

2 whole green cayenne chilis or 3 dried red chilis

About 2/3 pound (300g) carrots, peeled and cut into matchsticks (1 3/4 cups)

About 1/3 pound ginger (300g), peeled and cut into matchsticks (1 cup)

1/2 teaspoon (2 mL) salt

1 cup (250 mL) water

10 to 12 Sichuan peppercorns, lightly crushed or coarsely ground

2 tablespoons (30 mL) soy sauce, or to taste

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 chilis. Stir-fry, separating the pieces of meat so all get exposed to the hot pan, until they have started to change colour 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. Turn the stir-fry out onto a shallow bowl and serve hot or warm.