- 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.