A recipe by Jiaxuan 🥕

"It is a very common home-style dish. I grew up watching my mother and my grandmother make it in our kitchen, so it feels like a family recipe passed down through everyday life. Also, it is very nutritious; carrots are rich in vitamin A, which is important for eyesight. This dish feels both comforting and healthy.

I would usually eat this dish on an ordinary weekday, especially after school or work. It is a quick and practical dish for daily life, perfect for a warm family dinner." Jiaxuan, Member of the Chinese Students and Scholars Association in Bath 25/26. 

Serves 2-3

Ingredients

• 300g carrots
• 100g minced pork
• 3 cloves garlic
• 3 spring onions
• 3 chillies
• Cooking oil 
• Salt

Method

1. Wash and peel the carrots, then cut them into thin, even matchsticks (shredded). Slice the garlic and chop the spring onion and chilli. 
2. Heat a wok over medium-high heat. Once the wok is hot, add 2 tablespoons of cooking oil. 
3. When the oil is hot, add the garlic slices and chopped chilli. Stir-fry until fragrant. 
4. Add the minced pork and stir-fry until the meat changes colour and turns slightly golden brown and crispy. Transfer the pork to a bowl and set aside. 
5. In the same wok, add another 2 tablespoons of oil if needed, then add the shredded carrots. Stir-fry over medium heat until they become soft and vibrant. 
6. Pour the cooked minced pork back into the pan with the carrots. Toss everything together until well combined. 
7. Add half a teaspoon of salt and stir-fry for another 30 seconds to ensure the seasoning is even. 
8. Turn off the heat. Sprinkle the chopped spring onions over the top.
9. Transfer to a plate and serve hot with steamed jasmine rice. 

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