 |
Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
I saw this on Rachael Ray. It looked easy and yummy. It only took a few minutes to put together, and it turned out great! I also made adjustments for my taste and budget. I used regular mushrooms, and already cubed pork (stew meat), and not as much hoisen sauce. Enjoy! Ingredients:
salt |
1 (12 ounce) box egg fettuccine |
4 tablespoons vegetable oil, divided |
2 eggs, beaten |
3/4 lb boneless pork chop, thinly sliced |
ground black pepper |
1 bunch scallion, thinly sliced on the bias |
2 tablespoons ginger, peeled and grated (about a 2-inch piece) |
3 -4 garlic cloves, finely chopped |
1/2 lb shiitake mushroom, stems removed and caps thinly sliced |
1/4 cup hoisin sauce |
3 tablespoons soy sauce |
1/2 small head cabbage, thinly sliced |
1/2 cup chicken stock |
Directions:
1. Cook the pasta to al dente according to package directions. Drain the cooked pasta and reserve.
2. Place a small skillet over medium heat with 1 turn of the pan of oil, about 1 tablespoon. Add the beaten eggs to the pan and scramble. When the eggs are done, reserve them in a bowl.
3. Place a large skillet over medium-high heat with 3 turns of the pan of oil, about 3 tablespoons. Season the pork with salt and pepper, add to the pan and cook, stirring occasionally, until golden brown and cooked through, about 5 minutes.
4. Remove the meat from the pan and reserve warm.
5. Add the scallions, ginger and garlic to the pan, and cook until aromatic and the scallions are tender, about 1 minute. Add the shiitakes to the pan and stir-fry until golden brown, 4-5 minutes.
6. Combine the hoisin and soy sauce together in a small bowl.
7. Add the cabbage to the pan and stir-fry until tender, about 5 minutes. When the cabbage is tender, add the reserved pork and scrambled eggs back to the pan along with the hoisin-soy mixture and the chicken stock. Stir-fry to fully heat through, about 1 minute, and then toss with the reserved cooked pasta. Cook to heat through and serve.
|
|