Ginger Pork Over Spaghetti |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I first tasted this speedy skillet dish when my daughter and son-in-law prepared it for us, recalls Linda Stone of Dothan, Alabama. With a salad and French bread, it makes a wonderful meal, she notes. Plus, there's plenty of spaghetti left over to prepare the two recipes that follow. Ingredients:
2 pounds uncooked spaghetti |
2 pounds ground pork |
2 garlic cloves, minced |
2 teaspoons minced fresh gingerroot |
1/2 teaspoon crushed red pepper flakes |
7-1/2 teaspoons cornstarch |
2 cups water |
1/2 cup soy sauce |
1/4 cup white wine or chicken broth |
1 cup sliced green onions |
Directions:
1. Cook spaghetti according to package directions. Meanwhile, in a skillet, cook the pork, garlic, ginger and pepper flakes over medium heat until meat is no longer pink; drain. In a bowl, combine the cornstarch, water, soy sauce and wine or broth until smooth. Add to pork mixture with onions. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Drain spaghetti; place 6 cups in a large serving bowl. Add pork mixture and toss to coat. Refrigerate remaining spaghetti. Yield: 6-8 servings.
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