Asian Vegetable Sauce



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

DIRECTIONS:

1. 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.



Asian Vegetable Sauce