Step 1

Peel the ginger and cut it lengthwise in half before cutting the pieces lengthwise into narrower strips the size of matchsticks. (You should have about 1 cup of ginger sticks.) Do the same with the carrots. (You should have about 1 3/4 cups carrot sticks.)

Step 2

Heat a wok or large 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 chilis. Stir-fry the ingredients, separating the pork so each slice gets exposed to the hot pan, until they’ve started to change color all over. This should take less than 2 minutes.

Step 3

Toss in the carrots and ginger and stir-fry for about 1 minute. Add the salt, if desired, and stir-fry for another minute.

Step 4

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.

Step 5

Add the Sichuan peppercorns and soy sauce. Stir-fry just until the carrots and ginger are tender but still a touch firm, about a minute. Turn the stir-fry onto a platter or into a shallow bowl and serve hot or warm with rice.