| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Asian |
February 19 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Ground pork; (not too lean) |
| 1 |
tb |
Vegetable oil |
| 4 |
ts |
Sugar |
| 2 |
|
Garlic cloves; minced |
| 1 |
tb |
Minced peeled fresh gingerroot |
| 4 |
tb |
Soy sauce |
| 3 |
tb |
Fresh lemon juice |
| 2 |
ts |
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
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