Ginger and Carrot Stir-Fry

The hardest part of this dish is cutting the carrots into matchsticks. This could have been faster, had I remembered to use my mandoline. I didn’t use the pork, since I already had all the rest of the ingredients on hand. I opted for the lard, since I didn’t have pork. I used a jalapeño, but I’m not sure it added much, since it was left whole. Next time I think I’ll at least cut it in half. As for the salt, I only used a pinch and think it was plenty with the soy sauce.This was delicious served over rice. Be sure you get some of the juices on your rice. It’s a very fragrant dish from the ginger, which lends loads of yummy flavor. Once you get all the prep work done, this one is a breeze to make and delicious to eat.