Sometimes, the planets seem to align in ways that bring home cooks wonderful inspirations for cooking and entertaining. That certainly happens this coming week.
Today brings the Chinese New Year, a weeklong celebration holiday whose date varies from year to year based on the lunar calendar. And smack in the middle of that week this year comes the most revered event in the Hollywood firmament: the awarding of the Oscars by the Academy of Motion Picture Arts and Sciences, which this year takes place on Sunday.
Since 1994, my team and I have been honored to be the official caterers for the Governors Ball, the party the Academy throws directly after the end of the ceremony in the Dolby Theatre at the Hollywood and Highland Center. As I write this column, we’re in the thick of planning all the food we’ll serve to the motion-picture elite after they’ve been starving for hours in their tuxedos and gowns.
Of course, we’ll offer all kinds of treats for every taste, especially gourmet versions of favorite comfort foods — with such classics as my mac-and-cheese with black truffles and Spago’s smoked-salmon pizza with caviar. And because it happens to be the new year and just about everyone likes Chinese food, we’ll very likely include some sort of noodles, a traditional Chinese symbol of long life, on the menu.
One of the things I love about Chinese noodle dishes is how quick and easy they are to make, yielding
delicious, beautiful results with very little effort. So I’d like to share with you a dish you can make in minutes to enjoy at home while you watch the Oscars telecast on ABC: My recipe for Stir-Fried Pork and Vegetables with Whole-Wheat Noodles.
In the spirit of long life and healthy resolutions, this recipe is a streamlined version of some Chinese noodle dishes you might know. In place of the usual chow mein noodles, I’ve substituted easy-to-find dried whole-wheat spaghetti or linguine, which delivers extra fiber and a satisfying robust flavor. Using a nonstick wok or skillet makes it easier to stir-fry with just a little oil to help ingredients brown and prevent sticking. Accompanied by lots of fresh vegetables, lean pork tenderloin is the main protein here, but you could substitute fresh peeled and deveined shrimp or strips of boneless, skinless chicken breast. And, for a vegetarian or vegan version, feel free to use cubes of well-drained firm tofu, and use vegetable stock.
My recipe yields four generous servings. For larger gatherings, you could easily accompany this entree with a variety of other easy, healthy dishes; or simply stir-fry in batches during commercial breaks in the telecast.
Have a happy Chinese New Year — and Oscars!
STIR-FRIED PORK AND VEGETABLES WITH WHOLE-WHEAT NOODLES
Serves 4
Ingredients:
1/2 pound dried whole-wheat spaghetti or linguine
1/2 tablespoon peanut oil or vegetable oil
3/4 pound pork tenderloin, trimmed of excess fat, cut into thin strips
1/2 pound fresh shiitake mushrooms, stems removed, caps quartered
1/4 pound carrots, cut into thin julienne strips
1/4 pound asparagus, trimmed and cut diagonally into thin slices
1/4 pound broccoli, crowns cut into small florets, stems cut diagonally into thin slices
1 1/2 tablespoons thinly sliced scallions
1/2 tablespoon finely chopped ginger
1/2 tablespoon finely chopped garlic
Kosher salt
Freshly ground black pepper
4 teaspoons Chinese plum wine
3/4 cup organic low-sodium chicken broth or vegetable broth
1 tablespoon rice-wine vinegar or fresh lime juice
1/4 cup bottled hoisin sauce
Fresh cilantro leaves, for garnish
Directions:
Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until al dente, tender but still slightly chewy, following the manufacturer’s instructions. Drain and set aside.
In a large nonstick wok or skillet, heat the oil over high heat. Add the pork tenderloin strips and stir-fry them, stirring continuously with a wooden spatula, until lightly seared on all sides, about 3 minutes. Add the mushrooms, carrots, asparagus, broccoli, 1 tablespoon of the scallions, and the ginger and garlic. Stir-fry for 3 minutes longer. Season to taste with salt and pepper. Remove the meat and vegetables from the pan, and set aside.
Add the plum wine, and deglaze the pan with a wooden spoon, stirring and scraping to dissolve the pan deposits. Bring to a boil over high heat, and cook until the liquid has reduced by half, about 1 minute. Add the broth, and continue to boil until the liquid has thickened slightly, 2 to 3 minutes longer.
Add the cooked pasta and the reserved meat and vegetables. Stir in the rice-wine vinegar and hoisin, and toss together briefly, just until heated through. Correct the seasonings, if necessary, with more salt and pepper.
Mound the meat, vegetables, noodles and sauce in individual plates or bowls or a large serving bowl. Garnish with the remaining chopped scallions and the cilantro leaves. Serve immediately.