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
4 servings suggest servings

Ingredients

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