Beyond the Great Wall | Artisan, 2008 | Serves 4
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 first cut into strips, then stir-fried with lots of ginger cut the same way. There’s great depth of flavor from the small amount of pork that flavors 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...
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