Fettuccine with Five-Spice Pork and Carrots

Fettuccine with Five-Spice Pork and Carrots
Photo by © Melanie Acevedo

Ingredients

  • 4 carrots, cut in half lengthwise and then crosswise into 1/4-inch slices
  • 4 cloves garlic, cut into thin slices
  • Salt
  • 1 tablespoon chopped fresh ginger
  • Fresh-ground black pepper
  • 4 scallions including green tops, chopped
  • 1 teaspoon sugar
  • + 21 more ingredients
    • 1 jalapeño pepper, seeds and ribs removed, chopped
    • 1 tablespoon chopped fresh ginger
    • Chinese five-spice powder
    • Fresh-ground black pepper
    • 3 tablespoons cooking oil
    • Chinese five-spice powder
    • 4 cloves garlic, cut into thin slices
    • Salt
    • 1 pound pork tenderloin
    • ½ pound fettuccine or Chinese egg noodles
    • 2 tablespoons soy sauce
    • 1 pound pork tenderloin
    • 1 cup canned low-sodium chicken broth or homemade stock
    • ½ pound fettuccine or Chinese egg noodles
    • 3 tablespoons cooking oil
    • 2 tablespoons soy sauce
    • 1 cup canned low-sodium chicken broth or homemade stock
    • 1 jalapeño pepper, seeds and ribs removed, chopped
    • 4 scallions including green tops, chopped
    • 1 teaspoon sugar
    • 4 carrots, cut in half lengthwise and then crosswise into 1/4-inch slices

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 ...

View full recipe at My Recipes

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