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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Again, a Rachael Ray Recipe. This looks delicious. Ingredients:
3 tablespoons hoisin sauce |
3 tablespoons dark soy sauce |
3 tablespoons water |
2 teaspoons hot sauce |
1 lb spaghetti |
salt |
1/4 cup vegetable oil, divided |
2 large eggs, beaten |
3 chicken breasts, cutlets thinly sliced into strips |
3 thin cut pork chops, thinly sliced into strips |
black pepper |
2 teaspoons ground coriander |
2 inches fresh ginger (chopped or grated) |
4 garlic cloves, finely chopped |
6 scallions, cut into 3-inch lengths then sliced lengthwise |
1/2 lb shiitake mushroom, chopped |
1 red bell pepper, cut into quarters, seeded, then sliced |
1 (8 ounce) can sliced water chestnuts |
2 cups fresh bean sprouts or 1/2 lb shredded cabbage |
Directions:
1. Mix together sauce ingredients and reserve.
2. Bring pasta water to a boil, salt water and cook spaghetti to al dente.
3. While pasta is cooking, heat a tablespoon of vegetable oil in a large, nonstick skillet over high heat. When oil ripples, add beaten eggs and scramble them to light golden brown; remove and reserve.
4. Season the meat with salt, pepper and coriander. Heat the remaining vegetable oil to a ripple, then add meat and stir-fry for 4 minutes.
5. Push meat to the side and add ginger, garlic and veggies. Stir-fry veggies for 2 minutes.
6. Drain and add pasta and eggs to the skillet. Pour sauce over spaghetti and toss to combine.
7. Turn off pan; toss 30 seconds to let the liquids absorb.
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