4 carrots cut in half lengthwise and then crosswise into 1/4-inch slices
1 cup chicken broth low-sodium homemade canned
3 tablespoons cooking oil
0.5 pound extra wide egg noodles chinese
1 tablespoon ginger fresh chopped
4 cloves garlic cut into thin slices
4 servings fresh-ground pepper black
1 jalapeno chopped
1 pound pork tenderloin
4 servings salt
4 scallions including tops green chopped
2 tablespoons soya sauce
1 teaspoon sugar
Equipment
frying pan
pot
Directions
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 jalapeo. 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.
Wine 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.
