2 tablespoons sake
1 teaspoon dark sesame oil
2 teaspoons cornstarch
1 (1 1/2-pound) pork tenderloin, trimmed of excess fat, and cut into 1 x 1/4-inch strips
4 ounces sliced cremini mushrooms
1/2 cup sliced green onions
3 tablespoons minced garlic (about 12 cloves)
2 tablespoons fresh ginger grated on a Microplane
3 tablespoons sake
3 tablespoons low-sodium soy sauce
1/2 teaspoon cornstarch
1/2 teaspoon sugar
1/4 teaspoon black pepper
1 tablespoon vegetable oil
2 eggs, lightly beaten
3 cups thinly sliced napa cabbage stalks
4 cups thinly sliced napa cabbage leaves
2 tablespoons sake
Hoisin sauce and flour tortillas for serving
Combine the first 4 ingredients in a zip top plastic bag. Add the pork. Seal and marinate in the refrigerator for about an hour, turning occasionally. Remove the pork from the bag, and discard the marinade.
Combine the sliced mushrooms, green onions, garlic, and ginger in a small bowl, and set aside.
Combine 3 tablespoons of sake and the next 4 ingredients (through black pepper) in a small bowl. Stir well with a whisk, and set aside.
Heat 1 1/2 teaspoons vegetable oil in a large nonstick skillet over medium-high heat. Add the pork, and stir-fry for 3 minutes.
Remove the pork from the pan. Add 1 1/2 teaspoons of vegetable oil to the pan. Add the eggs, and stir-fry 30 seconds or until soft-scrambled. Add the mushroom mixture and stir-fry 1 1/2 minutes. Add the cabbage stalks and stir-fry 30 seconds. Add the cabbage leaves and 2 tablespoons of sake. Stir-fry for 1 minute. Add the pork and the cornstarch mixture. Stir-fry 2 minutes or until the sauce is thickened.
Serve wrapped in warmed tortillas with hoisin sauce.
The second thing my husband and I made together was a batch of fortune cookies. I would recommend doing these with a partner, since they harden very quickly once they come out of the oven. We each filled out personalized little strips of paper for the fortunes, and then opened each other’s for a surprise. The original recipe was from the Food Network.
Homemade Fortune Cookies
1/2 cup all-purpose flour
1 teaspoon cornstarch
1/2 cup sugar
2 large egg whites
1 teaspoon vanilla extract
2 tablespoons canola oil
1 tablespoon water
Cooking spray for the pans
Write your fortunes on little pieces of paper before you begin.
Preheat the oven to 300 degrees.
In a small bowl, sift together the flour, cornstarch and sugar.
In a medium bowl, whisk together the egg whites, vanilla, oil, and water. Add the dry ingredients into the wet ingredients and mix until smooth.
Working in batches of 4, drop the batter by tablespoons on a baking sheet covered with a silicone mat. Tilt the baking sheet in a circular motion (and use your finger if need be) to spread the batter into 4-inch diameter circles.
Bake until the edges of the cookies are golden brown, about 10 minutes. Remove from the oven, and working quickly, use a spatula to remove the cookies from the baking sheet. Put a fortune into the center of a cookie and fold it in half. Bring the points together with open seams on the outside. Arrange in muffin tins to help keep their shape while they are cooling.
Repeat with the remaining fortunes and cookies.
We paired the meal with Sofia Blanc de Blancs (the same kind of sparkling wine that we enjoyed on New Year’s Day, which seemed fitting) with mandarin orange slices floating in the bubbles for the occasion.
I decorated the table with red (the color of both holidays) and a blend of Chinese New Year and heart decorations for Valentine’s Day and our engagement anniversary. For example, I printed a Year of the Rat image and a Year of the Dragon image, since they were the years that Rob and I were born. That added a little personal romantic touch. I also printed a matching Year of the Tiger image for the middle of the table, which was the year we celebrated today.