Not only is this dish healthful, but you also don’t have to make any decisions like whether you want chicken or pork. This recipe has everything in it but the kitchen sink.
Recipe courtesy of Rachael Ray Make Your Own Takeout
|Salt||3 thin-cut pork chops, sliced into thin strips|
|Black pepper||2 teaspoons ground coriander|
|3 rounded tablespoons hoisin sauce||4 garlic cloves, finely chopped|
|3 tablespoons tamari (aged soy sauce)||2-inch piece fresh ginger, peeled and finely chopped or grated|
|2 teaspoons hot sauce||6 scallions, cut into 3-inch lengths, then sliced lengthwise|
|1 pound spaghetti||1/2 pound fresh shiitake mushrooms, stemmed and chopped|
|4 tablespoons vegetable oil||1 red bell pepper, cut into quarters, seeded, then sliced|
|2 large eggs, beaten||1 small can sliced water chestnuts, chopped|
|3 chicken breast cutlets, sliced into thin strips||2 cups fresh bean sprouts (4 generous handfuls), or 1/2 pound packaged shredded cabbage|
Mix together the hoisin, tamari, hot sauce, and about 3 tablespoons water in a small bowl and reserve. Boil water for the pasta. Salt the water and cook the pasta to al dente.
While the pasta cooks, heat 1 tablespoon of the vegetable oil in a large, nonstick skillet over high heat. When the oil ripples, add eggs and scramble them to light golden brown. Remove to a plate and reserve.
Season the meat strips with salt, pepper, and coriander. In the same skillet, heat the remaining vegetable oil over high heat, then stir-fry the meat for 4 minutes. Push the meat to the sides and add the garlic, ginger, scallions, shiitakes, bell peppers, water chestnuts, and bean sprouts or cabbage and stir-fry for 2 minutes. Add the drained pasta and the eggs to the skillet. Pour the reserved sauce over the lo mein. Turn off the heat. Toss for 30 seconds and let the pasta absorb all of the liquid. Taste it to adjust the seasonings.
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