Spicy Carrot and Pork Stir-Fry

Name: Spicy Carrot and Pork Stir-Fry
Total time: 25 min
Ingredients: 250g pork loin, thinly sliced against the grain; 2 medium carrots, cut into diagonal slices; 4-5 pieces dried red chilies, broken in half; 3 cloves garlic, minced; 1 teaspoon ginger, grated; 2 stalks green onions, chopped; 1 tablespoon light soy sauce; 1 teaspoon dark soy sauce; 1 tablespoon cornstarch; 3 tablespoons water; 2 tablespoons vegetable oil; 1/2 teaspoon salt; 1/2 teaspoon white sugar; 1/4 teaspoon ground black pepper

A vibrant home-style Chinese stir-fry featuring tender pork slices caramelized with sweet carrots and aromatic dried chilies. This quick and flavorful dish brings together savory pork, natural sweetness from carrots, and a gentle kick of heat in every bite.

25 min

Easy

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Ingredients

pork loin, thinly sliced against the grain 250g

carrots, cut into diagonal slices 2 medium

dried red chilies, broken in half 4-5 pieces

garlic, minced 3 cloves

ginger, grated 1 teaspoon

green onions, chopped 2 stalks

light soy sauce 1 tablespoon

dark soy sauce 1 teaspoon

cornstarch 1 tablespoon

water 3 tablespoons

vegetable oil 2 tablespoons

salt 1/2 teaspoon

white sugar 1/2 teaspoon

ground black pepper 1/4 teaspoon

Instructions

Marinate the pork

Toss the sliced pork with light soy sauce, dark soy sauce, cornstarch, half the water, and black pepper. Let it sit for 10 minutes while you prep the other ingredients. This quick marinade locks in moisture and builds flavor.

Prep your vegetables

Slice the carrots on a diagonal for visual appeal. Have your chilies, garlic, and ginger ready to go. Mise en place is key for quick stir-frying.

Sear the pork

Heat oil in a wok over high heat until shimmering. Add the marinated pork and spread it out in a single layer. Let it sear without stirring for 30 seconds, then flip and cook another 30 seconds until lightly browned. Remove and set aside.

Build the aromatics

In the same wok, add a splash more oil if needed. Toss in the dried chilies and stir-fry for 15 seconds until they turn dark and fragrant. Add garlic and ginger, stirring quickly until aromatic—about 10 seconds. Watch not to burn them.

Finish the dish

Add the carrot slices and stir-fry for 2 minutes over high heat until they begin to soften but still have a slight crunch. Return the pork to the wok, add the remaining water, salt, and sugar. Toss everything together for 1-2 minutes until the sauce coats the ingredients. Finish with green onions and serve immediately over steamed rice.