Title: ASIAN VEGETABLE SAUCE
Categories: Chinese, Sauces
Yield: 4 servings
1 tb Sesame oil or chili oil
2 Cloves garlic, minced
1 tb Grated fresh ginger root
1 ts Cornstarch
1/4 c Coy sauce
2 tb Orange juice
1 tb Rice or white vinegar
1 tb Sherry, sake or mirin
1/4 lb Snow peas, ends trimmed
1/4 lb Fresh mushrooms, sliced
2 Carrots, peeled and thinly
-sliced
1 lb Soba noodles, fettuccini
-or
-ravioli, cooked according
-to package
This deep mahogany sauce with snow peas, mushrooms and
carrots turns soba noodles, fettuccini or ravioli into
a delicious Asian pasta primavera. Combine oil,
garlic, and ginger root in 2 quart microwave safe
casserole. Microwave, uncovered, on high for 45
seconds. Combine cornstarch with soy sauce in small
bowl and stir until smooth. Add soy sauce mixture to
garlic ginger, along with orange juice, vinegar and
sherry. Mix well. Microwave, uncovered, on high until
boiling and slightly thickened, 2-3 minutes, stirring
after 1 minutes. Stir after cooking until sauce is
smooth. Add snow peas, mushrooms and carrots. cover
tightly with lid, or plastic wrap turned back slightly
on one side. MIcrowave on high until vegetables are
tender crisp, 33-4 minutes, stirring once. Serve over
ot cooked noodles or ravioli.
