Mu Shu Pork, Chicken, or Beef

Mu Shu Pork, Chicken, Beef, or Shrimp recipe

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

  1. 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.
  2. Combine the hoisin and soy sauce together in a small bowl. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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