This recipe makes a ton, and is tasty. Adapted from Rachael Ray.
3 tbsp oyster sauce
3 tbsp tamari (or soy sauce if you can’t find)
3 tbsp hot water
2 tsp Sriracha or other hot sauce
6 oz pork chop, cut into strips
12 oz chicken breast, cut into strips
12 oz dried soba noodles
1 red pepper, cut into strips
1-2 cups bean sprouts
1 can water chestnuts, chopped
8 oz shredded Napa cabbage
4 cloves garlic, minced
salt and pepper
dried coriander, to taste
1/8 cup vegetable oil
2 eggs, beaten
2 inches ginger, chopped (optional)
1/2 pound mushrooms, preferably shitake, sliced
6 scallions, cut into 1 inch long pieces
Mix together tamari, hot sauce, water and oyster sauce. Set aside.
Bring water to a boil. Cook noodles until done, drain and rinse.
While that’s happening, heat pan, spray with cooking spray. Scramble eggs. Put in large bowl.
Add about half oil to pan (clean if the egg stuck). Season meat with salt, pepper and coriander). Stir fry on high heat until cooked through. Add to bowl with eggs.
Add the rest of the oil to pan. Sautee veggies a couple minutes (I added a splash of soy sauce). Add to bowl with eggs and meat.
Put noodles in pan – add half of your sauce. Add the rest of the sauce to everything in bowl. Add bowl to pan, heat through and serve.