Asian Vegetable Sauce

Ready in 1h

Try this Asian Vegetable Sauce recipe, or contribute your own.


1 tb Sesame oil or chili oil
2 Garlic; minced
1 tb Rice or white vinegar
2 tb Orange juice
1 tb Sherry, sake or mirin
1/4 lb Snow peas, ends trimmed
1/4 c Coy sauce
1 tb Grated fresh ginger root
1 ts Cornstarch
1 lb Soba noodles, fettuccini
1/4 lb Fresh mushrooms, sliced
2 Carrots, peeled and thinly

Original recipe makes 4 Servings



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.

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