I know you guys are Rachel Ray fans so you probably saw this recipe on her show yesterday but I made it last night and it was delish! The best part was I already had everything but the hoisen sauce and it was only a couple bucks at Wal-Mart! It really does taste like Chinese take-out and would go great with the egg rolls!
Salt
1 12-ounce box egg fettuccine
4 tablespoons canola or vegetable oil, divided
2 eggs, beaten
3/4 pound boneless pork chops, thinly sliced
Ground black pepper
1 bunch scallions, thinly sliced on the bias
2 tablespoons ginger (about a 2-inch piece), peeled and grated
3 to 4 cloves garlic, finely chopped or grated
1/2 pound shiitake mushrooms, stems removed and caps thinly sliced
1/4 cup hoisin sauce
3 tablespoons soy sauce
1/2 small head Napa or Savoy cabbage, thinly sliced
1/2 cup chicken stock
Place a large pot of water over high heat to boil. When the water comes up to a bubble, add some salt and drop in the fettuccine. 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. Yield 4 servings
5 comments:
I am so excited to try this with the egg rolls. I always make fried rice with them and I would love to switch it up. Thanks!
This sounds way good! Did you really use shiitake mushrooms? What are they?
I don't know what shiitake mushrooms are. I just used the regular chopped ones. I forgot to mention that you can easily substitute chicken for the pork or leave out the meat all together and add more veggies like carrots, peas, celery, bean sprouts or whatever.
Shiitake mushrooms are used a lot in Asian cooking. They have a stronger flavor and are more expensive :) If you like mushrooms you will like them, but I don't really care for them. But then again, I don't really like mushrooms. Thanks for the recipe! This sounds so good.
This sounds fantastic! I will have to plan an Asian themed night soon.
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