RECIPES: Ginger and carrot stir-fry

GINGER AND CARROT STIR-FRY

Serves 4 as a side dish.

Note: The chopping takes a little attention. Start with two "fingers" of firm, nonfibrous ginger root. 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 flavor from the small amount of pork that flavors the cooking oil, and plenty of sauce to spoon onto your rice. Sichuan peppercorns can be found in Asian markets and specialty stores.

• 2 tbsp. peanut oil or lard

• 1 tbsp. minced garlic

• 1/3lb. boneless pork butt, shoulder or loin, thinly sliced and cut into 1/2- by 11/2-inch strips

• 2 whole green cayenne chiles or 3 dried red chiles

• About 1/3 lb. fresh ginger root, peeled and cut into matchsticks (1 cup)

• 1/2 tsp. salt

• 1 c. water

• 10 to 12 Sichuan peppercorns, lightly crushed or coarsely ground

• 2 tbsp. 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 chiles. Stir-fry, separating the pieces of meat so all get exposed to the hot pan, until they have started to change color 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. Serve hot or warm.

Nutrition information per serving:

Calories215Fat13 gSodium816 mg

Carbohydrates16 gSaturated fat3 gCalcium46 mg

Diabetic exchanges per serving: 1 bread/starch, 1 med. fat meat, 11/2 fat.

SILK ROAD TOMATO-BELL PEPPER SALAD

Serves 4.

Note: This is served as a cooling accompaniment to flavored rice and meat.

• 1 medium-large bell pepper, preferably yellow or orange

• 1/2 tsp. salt, or to taste

• About 1/4 c. chopped coriander, mint or dill

Yogurt dressing:

• 2 tbsp. well-chilled full- or reduced-fat yogurt

• 1/2 tsp. salt

• Additional chopped fresh coriander, mint or dill

Directions

Remove the core, seeds and ribs from the pepper. Slice lengthwise in 1/4-inch wide strips and cut the strips into 1-inch lengths. Place in a shallow bowl. Chop the tomato into small chunks and add to the bowl. Sprinkle on the salt, add the herbs, toss gently and serve.

Yogurt dressing: Toss the salad with a yogurt dressing, if desired. Whisk yogurt with 1/2 teaspoon salt and pinch cayenne, then pour over the salad. Toss gently to mix well, sprinkle on a little chopped coriander, mint or dill, and serve immediately.

Nutrition information per serving:

Carbohydrates4 gSaturated fat0 gCalcium18 mg

Protein1 gCholesterol1 gDietary fiber1 g

Diabetic exchanges per serving: 1 vegetable.

TRIBAL PEPPER-SALT

Makes about 3 tablespoons.

• 3 dried red chiles or 2 tsp. black peppercorns

• 2 tbsp. kosher salt, divided

• 1 tsp. Sichuan peppercorns

Directions

If using dried chiles, dry roast them in a small heavy skillet over medium-high heat until they soften, about 1 minute. Turn out and coarsely chop; discard any tough stems.

Place the Sichuan peppercorns and the black peppercorns, if using, in the skillet and dry-roast until just aromatic, 1 to 2 minutes. Transfer to the spice or coffee grinder or mortar, add the remaining 1 tablespoon salt (or the 2 tablespoons if you aren't using dried chiles) and grind or pound to a powder. Add the powder to the ground chile-salt. Let cool completely before storing in a clean glass jar.