3 chicken breast cutlets thinly sliced into strips
2 large eggs beaten
2 inches ginger fresh grated chopped
4 cloves garlic finely chopped
2 teaspoons ground coriander
3 tablespoons hoisin sauce
2 teaspoons hot sauce
3 pork chops thin cut thinly sliced into strips
1 bell pepper red seeded sliced cut into quarters, , then
4 servings salt
6 scallions sliced lengthwise cut into 3-inch lengths then
0.5 pound mushroom caps chopped
3 tablespoons soy dark
1 pound pasta like spaghetti
0.3 cup vegetable oil divided
3 tablespoons water
Equipment
frying pan
Directions
Mix together sauce ingredients and reserve.
Bring pasta water to a boil, salt water and cook spaghetti to al dente.
While pasta cooks, 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.
Season the meat with salt, pepper and coriander.
Heat the remaining vegetable oil to a ripple, then add meat and stir-fry 4 minutes, push meat to the side and add ginger, garlic and veggies. Stir-fry veggies 2 minutes, then drain and add pasta and eggs back to skillet.
Pour sauce over the spaghetti and toss to combine. Turn off pan. Toss 30 seconds and let the liquids absorb.
