Everything Lo Mein and Egg Rolls

For the lo mein:

3T Hoisin sauce

3 T Tamari

2 tsp. hot sauce

1 lb. whole wheat spaghetti

4Tvegetable oil

2-3 large eggs, beaten

3 chicken breast cutlets, sliced into bite size pieces

1/2lb. ground pork

black pepper

ground coriander

4 garlic cloves, finely chopped

2" piece of fresh ginger, grated

6 scallions,sliced in thin rings

1/2lb. fresh shitake mushrooms, stemmed and chopped

1 red bell pepper, diced

1 small can water chestnuts, chopped

1/2 lb. shredded cabbage

1/4 lb. shredded carrots

Mix togeth hoisin, tamari and hot sauce in a small bowl, set aside. Start water for pasta, salt water and cook until al dente. While the pasta cooks, heat 1 T of the vegetable oil. When the oil ripples, add the beaten eggs and scramble them until light golden brown. Remove and set aside on a seperate plate. Season the meat with salt, pepper and coriander. Heat the remaining vegetable oil over high heat , then stir fry for 4 minutes. Push the meat to the sides of the pan andadd the garlic, ginger, scallions,, mushrooms, peppers, water chestnuts, cabbage and carrots. Stir fry the vegetable for 2 minutes, then add the drained pasta and eggs to the skillet. pour the reserved sauce over the lo mein and toss to combine. Turn off the heat. Toss and serve with hot pepper oil and mushroom soy sauce.

For egg rools;

2 packages egg roll wrappers

2 lb. ground pork

1 lb. shredded cabbage

3/4 lb. shredded carrots

1 bunch shredded celery

1 large onion shredded

salt and pepper to taste

2T. soy sauce

2T. sesame oil

1T sugar

1-2T fresh ginger

oil for frying

Shred all vegetables. Fry pork in pan to cook, add to bowl of shredded vegetables. Add seasonings. Store in refrigerator overnight. For egg roll , place 2 T mix in center of wrapper, fold over, flap sides over, moisten last flap with water and roll. Place egg rolls on a cookie sheet until you arte ready for frying. Heat oil and fry each egg roll for about 5 minutes.. Serve with soy and ginger dipping sauce: in a bowl combine 1T grated fresh ginger, 2 tsp. sugar, and 1 C soy sauce. Mix well and serve immediately.