Title: Asian Vegetable Sauce
Categories: Chinese Sauce
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 pac |
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.