1

Place the pork in a small bowl and add the garlic, ginger, and 1 tablespoon each of the soy sauce and cornstarch. Toss well and set aside. In a second small bowl, combine the stock, red pepper sauce, remaining soy sauce and cornstarch , and, if you like, the sesame oil; set aside.

2

Cook the spaghetti according to package directions. Meanwhile, heat the vegetable oil in a 12-inch skillet over moderate heat for 1 minute. Add the pork mixture and stir-fry for 5 minutes. Add the mushrooms and carrot, then quickly stir the reserved stock mixture and pour it into the skillet. Bring to a boil, then cook and stir for 1 minute. Stir in the snow peas and cook, uncovered, for 1 minute; remove from the heat.

3

Drain the spaghetti well, mound on a large, deep platter, ladle the skillet mixture on top, and serve hot or at room temperature.