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Ginger Pork Over Spaghetti

 Ginger Pork Over Spaghetti
"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.
6-8 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • Drain spaghetti; place 6 cups in a large serving bowl. Add pork
  • mixture and toss to coat. Refrigerate remaining spaghetti. Yield:
  • 6-8 servings.
Nutritional Facts: 1 serving (1 cup) equals 451 calories, 2 g fat (trace saturated fat), 0 cholesterol, 931 mg sodium,

2 of 2

Ginger Pork Over Spaghetti (continued)

Nutritional Facts: 88 g carbohydrate, 3 g fiber, 17 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.