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Asian Recipe : Teriyaki Sauce with Peas & Straw Mushrooms

Serves : 6

Cuisine : Asian

Ingredients:

• 1 pound your favorite pasta shape, uncooked
• 1 tablespoon vegetable oil
• 2 tablespoons sesame oil
• 1 piece fresh ginger (1 inch), minced OR 2 teaspoons dried ginger
• 3 cloves garlic, minced
• 1/4 cup teriyaki sauce
• 3 1/2 cups low-sodium chicken broth, skimmed of fat, divided
• 2 tablespoons cornstarch
• 1 8-ounce can straw mushrooms, drained*
• 1 4-ounce can water chestnuts, drained and finely diced
• 1 cup frozen peas

Directions:

1. Prepare pasta according to package directions; drain.
2. 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.
3. In a small bowl, stir together 1/4 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.