Asian Vegetable Sauce

Name: Asian Vegetable Sauce
Yield: 4
Cuisine: Asian
Ingredients: sesame oil; garlic cloves; ginger root; cornstarch; soy sauce, tamari; orange juice; rice vinegar; sherry; snow pea pods; mushrooms; carrots; soba noodles

Submitted by pelin

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

YIELD

4 servings

PREP

10 min

COOK

10 min

READY

20 min

Ingredients

TABLESPOON SESAME OIL

EACH GARLIC CLOVES
minced

TABLESPOON GINGER ROOT
fresh, grated

TEASPOON CORNSTARCH

CUP SOY SAUCE, TAMARI

TABLESPOONS ORANGE JUICE

TABLESPOON RICE VINEGAR
or white vinegar

TABLESPOON SHERRY
sake or mirin

POUND SNOW PEA PODS
ends trimmed

POUND MUSHROOMS
fresh, sliced

EACH CARROTS
peeled and thinly sliced

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 to 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 to 4 minutes, stirring once.

Serve over hot cooked noodles or ravioli.