Teriyaki sauce with peas & straw mushrooms
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Favorite pasta shape uncooked |
| 1 | tablespoon | Vegetable oil |
| 2 | tablespoons | Sesame oil |
| 1 | 1-inch piece fresh ginger minced, or Dried ginger | |
| 3 | Garlic cloves; minced | |
| ¼ | cup | Teriyaki sauce |
| 3½ | cup | Low-sodium chicken broth skimmed of fat, divided |
| 2 | tablespoons | Cornstarch |
| 8 | ounces | Canned straw mushrooms drained* |
| 4 | ounces | Canned water chestnuts drained and finely diced |
| 1 | cup | Frozen peas |
Directions
Prepare pasta according to package directions; drain.
In a large, non-reactive (non-aluminum) saucepan, mix together vegetable oil, sesame oil, ginger, garlic and teriyaki sauce. Bring mixture to a simmer over medium heat and cook until aromatic and sizzling, about 3 minutes.
In a small bowl, stir together ¼ cup of the chicken broth and the cornstarch until cornstarch dissolves. Stir the remaining chicken broth into the teriyaki sauce mixture and bring to a boil. Slowly stir in dissolved cornstarch and let simmer for 3 minutes.
Add mushrooms, water chestnuts and peas to sauce and cook until vegetables are heated through. Toss the sauce with cooked pasta and serve.
*Straw mushrooms can be found with the Asian foods in your supermarket.
Each serving provides: 667 Calories; 22⅖ g Protein; 120 g Carbohydrates; 10.3 g Fat; 1⅕ mg Cholesterol; 868 mg Sodium.
Calories from Fat: 14%
Copyright National Pasta Association () (Reprinted with permission)