- 1 pound pork tenderloin
- Fresh-ground black pepper
- Chinese five-spice powder
- 3 tablespoons cooking oil
- 4 carrots, cut in half lengthwise and then crosswise into 1/4-inch slices
- 1 teaspoon sugar
- 4 scallions including green tops, chopped
- 4 cloves garlic, cut into thin slices
- 1 tablespoon chopped fresh ginger
- 1 jalapeño pepper, seeds and ribs removed, chopped
- 1 cup canned low-sodium chicken broth or homemade stock
- 2 tablespoons soy sauce
- 1/2 pound fettuccine or Chinese egg noodles
How to make this recipe
- Cut the pork into 1/2-inch slices and flatten them with the heel of your hand. Sprinkle the pork with 1/8 teaspoon each salt and pepper and 1/4 teaspoon five-spice powder. In a large frying pan, heat 1 tablespoon of the oil over moderate heat. Cook the pork, in two batches if necessary, until just done, about 1 minute per side. Remove the pork from the pan, let sit for 5 minutes, and then cut it into strips.
- In the same pan, heat the remaining 2 tablespoons oil over moderate heat. Add the carrots and sugar and cook, stirring frequently, until starting to brown, about 3 minutes. Stir in the scallions, garlic, ginger, and jalapeño. Cook, stirring, for 2 minutes longer. Add the broth, soy sauce, 1/2 teaspoon salt, and 1/8 teaspoon five-spice powder and simmer until the sauce begins to thicken, about 4 minutes. Stir in the pork and any accumulated juice and remove the sauce from the heat.
- In a large pot of boiling, salted water, cook the fettuccine until just done, about 12 minutes. Drain and toss with the sauce.
A dry but aromatic white wine will work nicely with the light pork as well as the assertive flavors of the fresh ginger and the Chinese spices. Try a dry Riesling either from Alsace in France or from California.