rounded tablespoons rounded tablespoons hoisin sauce hoisin sauce

3.

tablespoons tablespoons tamari tamari (eyeball it) (eyeball it)

2.

teaspoons teaspoons hot sauce hot sauce (eyeball it) (eyeball it)

Salt

1.

pound pound spaghetti spaghetti

4.

tablespoons tablespoons vegetable oil vegetable oil

2.

large large eggs eggs, beaten

3.

chicken breast cutlets chicken breast cutlets, sliced into thin strips

3.

thin-cut thin-cut pork chops pork chops, sliced into thin strips

Black pepper

2.

teaspoons teaspoons ground coriander ground coriander

4.

garlic cloves garlic cloves, finely chopped

2-inch piece fresh ginger fresh ginger, peeled and finely chopped or grated

6.

scallions scallions, cut into 3-inch lengths, then sliced lengthwise .

pound fresh pound fresh shiitake mushrooms shiitake mushrooms, stemmed and chopped

1.

red red bell pepper bell pepper, cut into quarters, seeded, then sliced

1.

small can sliced small can sliced water chestnuts water chestnuts, chopped

2.

cups fresh cups fresh bean sprouts bean sprouts, 4 generous handfuls, or pound packaged shredded cabbage

Mix together the hoisin, tamari, hot sauce, and about 3 tablespoons of water in a small bowl and reserve.

Bring a big pot of water to a boil for the pasta. Salt the water, add the pasta, and cook to al dente.

While the pasta cooks, heat 1 tablespoon of the vegetable oil, once around the pan, in a large, nonstick skillet over high heat. When the oil ripples, add the beaten eggs and scramble them to light golden brown. Remove to a plate and reserve.

Season the meat strips with salt, pepper, and the coriander. Heat the remaining 3 tablespoons of vegetable oil to a ripple over high heat, then add the meat and stir-fry for 4 minutes. Push the meat to the sides of the skillet and add the garlic, ginger, scallions, shiitakes, bell peppers, water chestnuts, and bean sprouts or cabbage. Stir-fry the veggies for 2 minutes, then add the drained pasta and the eggs to the skillet. Pour the reserved sauce over the lo mein and toss it to combine. Turn off the heat. Toss for 30 seconds and let the pasta absorb all of the liquids. Taste it to adjust the seasonings. Yum-o! You're not getting this off of any take-out menu!

EXPRESS LANE SHOPPING LIST.

- [image]Small jar hoisin sauce hoisin sauce - [image]3 chicken breast cutlets chicken breast cutlets - [image]3 thin-cut pork chops pork chops - [image]2-inch piece fresh ginger fresh ginger - [image]1 bunch scallions scallions - [image] pound fresh shiitake mushrooms shiitake mushrooms - [image]1 red bell pepper bell pepper - [image]1 small can sliced water chestnuts water chestnuts - [image]4 generous handfuls fresh bean sprouts bean sprouts, or pound packaged shredded cabbage And make sure you have the following On Hand: - Tamari - Hot sauce - Salt - Spaghetti - Vegetable oil - Eggs - Black pepper - Ground coriander - Garlic

Turkey Cutlets with Pumpkin-Pistachio Muffin Stuffin' and Chipotle Gravy Make a Thanksgiving dinner, Southwestern style, any night of the year with this stuffing shortcut.

4 SERVINGS.

3.

tablespoons tablespoons EVOO EVOO (extra-virgin olive oil) (extra-virgin olive oil)

4.

tablespoons ( stick) tablespoons ( stick) butter butter

1.

medium medium onion onion, chopped