Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 4 to 6

　　1 pound 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

　　2/3 cup smooth peanut butter

　　1 cup hot water

　　1 pound spaghetti or penne (quill-shaped pasta)

　　1 cup thinly sliced scallion greens

　　

Step 1

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 sauté 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.

　　

Step 2

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.