Stir Fries for the New Year

Hoisin Pork with Napa Cabbage
Serves 4
1 pound pork tenderloin, cut into 1/4-inch thick strips about three strips long
1 teaspoon kosher salt, or more to taste
3 tablespoons hoisin sauce
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
3 tablespoons canola or peanut oil
2 teaspoons minced garlic
6 cups napa cabbage, cut into 1-1/2-inch pieces
1 red bell pepper, cored, thinly sliced and cut into two or three-inch lengths
1/4 cup thinly sliced fresh chives

In a large bowl, season the pork with 1/2 teaspoon of salt. In a small bowl, mix the hoisin sauce, soy sauce and vinegar.

Heat two tablespoons of the oil in a 12-inch nonstick skillet or a large stir-fry pan over medium-high heat until simmering hot. Add the pork and cook, stirring until it browns and loses most of its raw appearance, about two minutes. Transfer to a plate.

Add the remaining one tablespoon oil in the skillet. Add the garlic and once it begins to sizzle, add the cabbage and pepper. Sprinkle with the remaining 1/2 teaspoon salt, cook, stirring until the cabbage begins to wilt, about two minutes.

Add the hoisin mixture, the pork and half of the chives and cook, tossing until heated through, about one minute. Let sit for two minutes off the heat, toss well again and serve with sprinkled chives.

Stir-Fried Noodles with Beef and Vegetables
Serves 4
3 ounces bean threads (cellophane noodles or thin rice noodles)
1/4 cup canola or peanut oil
3 tablespoons soy sauce
1-1/2 tablespoons Asian sesame oil
1-1/2 tablespoons rice vinegar
1 tablespoon light brown sugar
1/2 pound flank steak
Kosher salt
1 small zucchine, halved and thinly sliced crosswise into half circles
1 cup matchstick-cut or grated carrot (one large carrot)
1 small yellow onion, halved and thinly sliced crosswise into half circles
1 tablespoons toasted sesame seeds

Bring a three quart pot of water to a boil. Add the bean threads or rice noodles, remove from the heat and let sit until just softened, they should still be a bit chewy, about three minutes.

Drain in a colander and rinse well under cool, running water. Toss with one tablespoon of the oil and spread out on a tray or large plate lined with paper towels.

In a small bowl, mix soy sauce, sesame oil, rice vinegar and brown sugar. Trim the beef of excess fat and slice it thinly across the grain. Cut into slices into two-inch pieces. Season the beef with salt.

Heat 1-1/2 tablespoons of the canola or peanut oil in a 12-inch skillet or stir-fry pan. Cook, stirring, until they start to soften, about two minutes. Reduce the heat to medium and add the beef and noodles. Stir the soy mixture and drizzle it over everything. Cook, tossing until everything is evenly coated with the sauce and the vegetables are cooked through, about three minutes. Serve with sesame seeds sprinkled on top.

Orange Chicken with Scallions
1 navel orange
1 tablespoon soy sauce
1 tablespoon rice vinegar
2 tablespoons light brown sugar
1/8 teaspoon crushed red pepper flakes
1 pound boneless, skinless chicken breasts, cut into one-inch cubes
3/4 teaspoon kosher salt
2 large egg whites
1/3 cup cornstarch
3-4 tablespoons canola or peanut oil
4 scallions, trimmed and thinly sliced

Using a vegetable peeler, shave the zest from the orange in long, wide strips. If necessary, remove any large patches of bitter white pith from the zest strips with a paring knife. Juice the orange into a small bowl and mix with the soy sauce, rice vinegar, brown sugar, and red pepper flakes.

Sprinkle the chicken with 1/2 teaspoon salt. In a mini chopper or food processor, process the egg whites, cornstarch and the remaining 1/4 teaspoon salt until smooth. In a medium bowl, toss the chicken with the cornstarch batter. Heat two tablespoons of oil in a 12-inch skillet or stir-fry pan over medium-high heat until hot. Using a tongs, transfer half the chicken in the pan. Reduce the heat to medium and cook, flipping every minute or so, until the chicken is browned and crisp all over and is firm to the touch, about three to four minutes.

With the clean tongs, transfer to a towel-lined plate. Add the remaining one tablespoon oil to the skillet, if the pan seems dry add a bit more. Repeat this process with the remaining chicken, transfer to the plate.

Put the orange zest strips in the skillet and cook, stirring until they darken in spots, 15-30 seconds. Stir the orange juice mixture and add it to the pan. Let it boil for about ten seconds. Stir the orange juice mixture and add it to the pan. Let it boil for ten seconds and then add the chicken and the scallions. Cook, stirring often, until the sauce reduces to a glaze and the chicken is just cooked through, check it by cutting into a thicker piece, about one to two minutes. If the chicken is not cooked through but the glaze seems to be cooking well, add a couple tablespoons of water and continue to cook. Serve sprinkled with more scallions.