Everything Lo Mein

By sherree

Ingredients

• SAUCE:
• 3 tablespoons hoisin sauce - (rounded)
• 1/4 c dark soy sauce
• 1/4 c water
• 1/4 c yoshida's gourmet sauce
• 1/4 t cayanne pepper
• EVERYTHING LO MEIN:
• 1 pound spaghetti
• Salt as needed
• 1/4 cup vegetable oil divided
• 2 large eggs beaten
• 3 chicken breast cutlets thinly sliced into
• strips
• 3 thin cut pork chops thinly sliced into
• strips
• Freshly-ground black pepper to taste
• 1 T ground coriander
• 2 inches fresh ginger chopped or grated
• 4 garlic cloves finely chopped
• 6 scallions cut 3" lengths, then sliced lengthwise
• 1/2 pound shiitake mushrooms chopped
• 1 red bell pepper cut into quarters, seeded, then sliced
• 1 small can sliced water chestnuts
• 2 cups fresh bean sprouts (or 1/2 lb shredded cabbage, your choice)

Details

Servings 4

Preparation

Step 1

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.

This recipe yields 4 servings.