Alex Guarnaschelli’s Stir-Fried Carrots and Parsnips with Spicy Pork | Food Network

Cook along with Alex as she makes her take on the Cantonese dish her dad would make when she was growing up!
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Stir-Fried Carrots and Parsnips with Spicy Pork
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Easy
Total: 25 min
Active: 25 min
Yield: 3 to 4 servings

Ingredients

1 tablespoon canola oil
1 pound (16 ounces) ground pork
Kosher salt
3/4 teaspoon red pepper flakes
2 large cloves garlic, grated on a rasp grater
2 medium carrots, peeled and cut into 1/4-inch rounds
1 large or 2 medium parsnips, peeled and cut into 1/4-inch rounds
1 large knob ginger, grated to equal about 2 tablespoons
5 ounces (half a 10-ounce package) frozen peas, defrosted
1 tablespoon rice wine vinegar, plus more if needed
1 tablespoon hoisin sauce
1 tablespoons white sesame seeds, toasted
4 scallions, thinly sliced, green and white parts both
Cooked rice for serving (optional)

Directions

Cook the pork: Heat a large skillet over medium heat and add the oil. When the oil begins to smoke lightly, break the pork into small pieces, add the pork in an even layer and season generously with salt and the red pepper flakes. Brown and cook the pork until the pink is gone, 5 to 7 minutes.

Add the vegetables and finish: Stir in the garlic, carrots and parsnips and continue stirring and cooking until the vegetables are tender and mixed in, 3 to 5 minutes. Stir in the ginger, peas and vinegar with the hoisin. Shut off the heat and taste for seasoning. Add more vinegar and/or salt if needed. Stir in the sesame seeds and scallions. Serve immediately, with cooked rice if desired.

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Alex Guarnaschelli’s Stir-Fried Carrots and Parsnips with Spicy Pork | Food Network

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