Asian Vegetable Sauce
Ingredients
1 Tbsp. sesame oil or chili oil
2 cloves garlic, minced
1 Tbsp. grated fresh ginger root
1 tsp. cornstarch
1/4 C. coy sauce
2 Tbsp. orange juice
1 Tbsp. rice or white vinegar
1 Tbsp. sherry, sake or mirin
1/4 pound snow peas, ends trimmed
1/4 pound fresh mushrooms, sliced
2 carrots, peeled and thinly sliced
1 pound soba noodles, fettuccini or ravioli, cooked according to package
Cooking Instructions
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 to 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, 3 to 4 minutes, stirring once. Serve over hot cooked noodles or ravioli.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)