Healthy Chinese Take-In
1 pound spaghetti (can use whole wheat or multi-grain variety or combine regular and healthier version)
4 tablespoons olive oil
2 large eggs, beaten
3 chicken breasts, sliced into thin strips
3 thin-cut pork chops, sliced into thin strips
Sprinkle of salt, ground black pepper, and coriander
2-3 tablespoons minced garlic
1 (2-inch) piece of fresh ginger, peeled and grated
5 scallions, thinly sliced
1 (12-ounce) bag frozen peas and carrots, defrosted
1 red bell pepper, stemmed and sliced into thin strips
1 small can mushrooms, drained
1 small can water chestnuts, drained
2 cups packaged shredded cabbage
Sauce:
3 tablespoons low-sodium soy sauce
3 tablespoons hoisin sauce
2 teaspoons hot sauce
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Cook pasta according to package directions. While pasta cooks, heat one tablespoon of the oil in a large non-stick skillet over high heat. Add beaten eggs and scramble until golden brown. Remove eggs to another platter.
Lightly season meat strips with salt, pepper, and coriander. Add remaining 3 tablespoons of oil to skillet and stir-fry meat strips for a few minutes, or until lightly browned on both sides. Move meat to the side of the skillet and add ginger, garlic and remaining vegetables to skillet. Stir-fry for 2 to 3 minutes, then add cooked and drained pasta and scrambled eggs. Mix everything together well, including the meat.
In a small bowl, mix together the sauce and pour over mixture, tossing to combine. Turn off heat and continue to toss for 30 seconds until all liquid is absorbed. Add more seasonings as needed before serving.