Ingredients
-
salt
-
1 (12 ounce) box egg fettuccine
-
4 tablespoons vegetable oil, divided
-
2 eggs, beaten
-
2 tablespoons ginger, peeled and grated (about a 2-inch piece)
-
3 -4 garlic cloves, finely chopped
-
1/4 cup hoisin sauce
-
3 tablespoons soy sauce
-
1/2 small head cabbage, thinly sliced
-
1/2 cup chicken stock
-
ground black pepper
-
1 bunch scallion, thinly sliced on the bias
-
3/4 lb boneless pork chop, thinly sliced
-
1/2 lb shiitake mushroom, stems removed and caps thinly sliced
Instructions
- 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.