Fettuccine with Five-Spice Pork and Carrots

  • 1 pound pork tenderloin
  • Salt
  • 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
Step 1    

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.

Step 2    

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.

Step 3    

In a large pot of boiling, salted water, cook the fettuccine until just done, about 12 minutes. Drain and toss with the sauce.