Ingredients
1 lb. pork tenderloin
salt
fresh-ground black pepper
Chinese five-spice powder
3 tbsp. Cooking oil
4 carrots
1 tsp. sugar
4 scallions including green tops
4 cloves garlic
1 tbsp. chopped fresh ginger
1 jalapeño pepper
1 c. canned low-sodium chicken broth or homemade stock
2 tbsp. soy sauce
1/2 lb. fettuccine or Chinese egg noodles
Preparation
Step 1Cut 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.Step 2In 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.Step 3In a large pot of boiling, salted water, cook the fettuccine until just done, about 12 minutes. Drain and toss with the sauce.Step 4Wine Recommendation: 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.
