Prep 5 mins
Cook 10 mins
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!
- 1 (12 ounce) boxegg 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
- Cook the pasta to al dente according to package directions. Drain the cooked pasta and reserve.
- 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.
- 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.
- Remove the meat from the pan and reserve warm.
- 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.
- Combine the hoisin and soy sauce together in a small bowl.
- 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.
Really nice recipe! I added some shrimp and used chinese wun ton noodles. Next time I'd use about 8 oz as 12 was a bit too much for the sauce to handle. Def. took more then 5 min prep. Thanks for posting!
Yummy plus huge! I think you could feed 6 with this recipe. Has a bit of heat to it, love it! Took me longer than 5 minutes to prepare-more like 15. Thank you KillerTasteBuds for posting a wonderful recipe. Made for PAC Spring 2010.
I got this off Rachael's site as well but I looked for it here because I wanted to rate it! This is a fantastic recipe! Really, really tasty. Made as is, but next time I am going to leave the eggs out as I feel they didn't do anything for the recipe. JMO, otherwise, next time I'll make it again, as is.