3 tablespoons canola oil, divided
3 eggs, beaten
1 1b or 3 medium-sized boneless pork chops, thinly sliced (it is easier to slice thinly if pork chops are slightly frozen)*chicken, beef, shrimp all work great witht his too!*
Ground black pepper
3 scallions, thinly sliced
2 tablespoons ginger (about a 2-inch piece), peeled and grated [1 tsp powdered]
4 cloves garlic, finely chopped or grated
1/4 cup Hoisin sauce
3 tablespoons soy sauce
1/2 small head Napa or Savoy cabbage, thinly sliced [ I just used a bag of pre-cut coleslaw cabbage and carrots]
1/2 cup chicken broth **use beef broth if using beef with this**
**optional**1/2 pound mushrooms, stems removed and caps thinly sliced
- 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.
- Combine the hoisin and soy sauce together in a small bowl. Set aside.
- In a 12-inch non-stick skillet, heat one tablespoon oil over medium heat. Add eggs and scramble. When done, scrape them onto a plate and reserve.
- In the same skillet heat two tablespoons oil over medium-high heat. Season the pork with salt and pepper, add to the pan and cook, stirring occasionally, until golden brown and cooked through, about 5 minutes (don't overcook or pork will be tough!). Remove the meat from the pan onto the same plate as the eggs and keep warm.
- Add the scallions, ginger and garlic to the pan, and cook until aromatic and the scallions are tender, about 1 minute. *If using*, add the mushrooms to the pan and stir-fry until golden brown, 4-5 minutes.
- Add the cabbage [coleslaw] to the pan and stir-fry until tender, about 3 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 broth. Stir-fry to fully heat through, about 1 minute. Cook to heat through and serve with rice wraps.