Asian Vegetable Sauce

This deep mahogany sauce with snow peas, mushrooms and carrots turns soba noodles, fettuccini or ravioli into a delicious Asian pasta primavera.

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20 minutes Prep: 10 minutes Cook: 10 minutes

80 calories per serving view nutrition facts

Ingredients

1	tablespoon	sesame oil
2	each	garlic cloves	minced
1	tablespoon	ginger root	fresh, grated
1	teaspoon	cornstarch
1/4	cup	soy sauce
2	tablespoons	orange juice
1	tablespoon	rice vinegar	or white vinegar
1	tablespoon	sherry	sake or mirin
1/4	pound	snow pea pods	ends trimmed
1/4	pound	mushrooms	fresh, sliced
2	each	carrots	peeled and thinly sliced
1	pound	soba noodles	or ravioli, fettuccini, cooked according to package

Directions

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, 3-4 minutes, stirring once.

Serve over hot cooked noodles or ravioli.

Reviews

The flavor was good for about 2 seconds until the chili oil kicked in. My husband and I could not finish our dinners, it was too hot to be enjoyable. We will try it one more time with 1/2 the chili oil
over 4 years ago by Blelisa

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