Asian Vegetable Sauce

Title:
Asian Vegetable Sauce

Yield:
4 Servings

Categories:
Chinese,
Sauces




Ingredients:





     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.