Spaghetti with pork and peanut sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground pork; (not too lean) |
| 1 | tablespoon | Vegetable oil |
| 4 | teaspoons | Sugar |
| 2 | Garlic cloves; minced | |
| 1 | tablespoon | Minced peeled fresh gingerroot |
| 4 | tablespoons | Soy sauce |
| 3 | tablespoons | Fresh lemon juice |
| 2 | teaspoons | Asian; (toasted) sesame oil |
| ⅔ | cup | Smooth peanut butter |
| 1 | cup | Hot water |
| 1 | pounds | Spaghetti or penne; (quill-shaped pasta) |
| 1 | cup | Thinly sliced scallion greens |
Directions
In a heavy skillet cook the pork in the oil over moderate heat, stirring and breaking up the lumps, until it is no longer pink, add 2 teaspoons of the sugar, the garlic, the gingerroot, and 1 tablespoon of the soy sauce, and saute the mixture over high heat until the pork is browned. In a blender blend together the remaining 3 tablespoons soy sauce, the lemon juice, the sesame oil, the remaining 2 teaspoons sugar, and the peanut butter and add enough of the hot water to thin the sauce to the desired consistency.
in a kettle of boiling salted water boil the spaghetti until it is al dente, drain it well, and in a large bowl toss it with the pork mixture, the peanut sauce, the scallion greens, and salt and pepper to taste.
Serves 4 to 6.
Gourmet February 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.