| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Asian | February 19 | 1 | Servings |
INGREDIENTS
| 1 | lb | Ground pork, not too lean |
| 1 | T | Vegetable oil |
| 4 | t | Sugar |
| 2 | Garlic cloves, minced | |
| 1 | T | Minced peeled fresh |
| gingerroot | ||
| 4 | T | Soy sauce |
| 3 | T | Fresh lemon juice |
| 2 | t | Asian, toasted sesame oil |
| 2/3 | c | Smooth peanut butter |
| 1 | c | Hot water |
| 1 | lb | Spaghetti or penne |
| quill-shaped pasta | ||
| 1 | c | Thinly sliced scallion |
| greens |
INSTRUCTIONS
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.
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Nutrition (calculated from recipe ingredients)
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Calories: 1321
Calories From Fat: 855
Total Fat: 101.4g
Cholesterol: 0mg
Sodium: 2973.1mg
Potassium: 2037.6mg
Carbohydrates: 74.4g
Fiber: 17.6g
Sugar: 37.3g
Protein: 51.7g