Japanese Ginger-Fried Mushroom Pasta - cooking recipe

Ingredients

4 pork chops, cut 1/4 th inch thick
1/8 inch gingerroot
soy sauce
1 garlic clove, fresh is best
1 bunch green onion
1 cabbage, bed for pasta (optional)
8 ounces halved mushrooms (optional)
8 ounces spaghetti noodles
1/2 tablespoon butter or 1/2 tablespoon olive oil, for stir-frying

Preparation

Boil your spaghetti noodles as you normally would.
While boiling, put meat onto a plate or pan and rub freshly-chopped ginger onto it and cover thoroughly in soy sauce.
Finely chop your green onions, clean and cut your mushrooms, julienne your cabbage, and prepare your garlic.
Put cabbage in a separate pot and boil, keeping in mind that cabbage expands a lot when cooked.
Move pork to heated skillet/wok and fry until cooked.
Keep extra soy sauce from plate for later.
Remove pork, cool until you can touch without pain, and cut \"to the size of the noodles,\" making long, thin pieces.
When noodles are cooked, drain water.
Put your butter or olive oil into the same pan you used for cooking the meat, and add your onions, meat, noodles, mushrooms, garlic, reserve soy sauce, and extra soy sauce.
Stir fry, letting the flavor soak inches.
Drain water from cabbage, make pretty beds for the pasta.
When sufficiently hot and tasty, put stir-fried mixture onto bed of cabbage.
Eat!