Ingredients

serves 4

　　Salt

　　1 pound whole-wheat spaghetti

　　1 cup orange marmalade

　　1 inch of fresh gingerroot, peeled and grated

　　1 cup chicken or vegetable stock

　　1/2 cup tamari (aged soy sauce); eyeball it

　　1 teaspoon coarse black pepper

　　1 teaspoon hot sauce

　　2 tablespoons high-temp oil such as safflower, peanut, or vegetable

　　1 pound thinly sliced chicken or pork or peeled and deveined shrimp

　　1 cup shelled edamame

　　1 red bell pepper, seeded and thinly sliced

　　1/4 pound snow peas, halved on an angle

　　1 small bunch of thin scallions, thinly sliced on an angle into 2-inch pieces, whites and greens

　　

Step 1

Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta to al dente.

　　

Step 2

Prepare all the ingredients and pile them near the stovetop.

　　

Step 3

Mix together the orange marmalade, ginger, stock, tamari, black pepper, and hot sauce in a bowl.

　　

Step 4

Once the pasta is dropped into the pot, heat the oil in a large nonstick skillet over high heat. When the oil smokes, add the chicken, pork, or shrimp and stir-fry for 1 to 2 minutes, then add the vegetables and stir-fry for 3 minutes more. Stir in the sauce and toss for 1 minute, then drain the pasta and combine. For shrimp, stir-fry it for 1 minute, add the edamame, snow peas, and scallions. Stir-fry for 3 minutes more, then add the sauce and toss with the pasta.

　　Rachael Ray's Look + Cook