Recipe information
Yield
serves 4
Ingredients
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
Preparation
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.
