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Asian Recipe : Teriyaki Sauce with Peas & Straw Mushrooms

Serves : 6

Cuisine : Asian


  • 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


  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.

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Last Modified: 11/28/11.