Ingredients:
3 tablespoons hoisin sauce
3 tablespoons dark soy sauce
3 tablespoons water
2 teaspoons hot sauce
1 lb spaghetti
salt
1/4 cup vegetable oil, divided
2 large eggs, beaten
3 chicken breasts, cutlets thinly sliced into strips
3 thin cut pork chops, thinly sliced into strips
black pepper
2 teaspoons ground coriander
2 inches fresh ginger ( chopped or grated)
4 garlic cloves, finely chopped
6 scallions, cut into 3-inch lengths then sliced lengthwise
1/2 lb shiitake mushrooms, chopped
1 red bell peppers, cut into quarters, seeded, then sliced
1 (8 ounce) cans sliced water chestnuts
2 cups fresh bean sprouts or 1/2 lb shredded cabbage
Directions:
Mix together sauce ingredients and reserve.
Bring pasta water to a boil, salt water and cook spaghetti to al dente.
While pasta is cooking, 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 for 4 minutes.
Push meat to the side and add ginger, garlic and veggies. Stir-fry veggies for 2 minutes.
Drain and add pasta and eggs to the skillet. Pour sauce over spaghetti and toss to combine.
Turn off pan; toss 30 seconds to let the liquids absorb.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.