STREAMING NOW: Nigella: At My Table

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I saw this on Rachael Ray. It looked easy and yummy. It only took a few minutes to put together, and it turned out great! I also made adjustments for my taste and budget. I used regular mushrooms, and already cubed pork (stew meat), and not as much hoisen sauce. Enjoy!”
READY IN:
15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook the pasta to al dente according to package directions. Drain the cooked pasta and reserve.
  2. 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.
  3. 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.
  4. Remove the meat from the pan and reserve warm.
  5. 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.
  6. Combine the hoisin and soy sauce together in a small bowl.
  7. 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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: