Title: Asian vegetable sauce
 Categories: Chinese, Sauces
      Yield: 4 Servings
 
      1 tb Sesame oil or chili oil
      2    Cloves garlic, minced
      1 tb Grated fresh ginger root
      1 ts Cornstarch
    1/4 c  Coy sauce
      2 tb Orange juice
      1 tb Rice or white vinegar
      1 tb Sherry, sake or mirin
    1/4 lb Snow peas, ends trimmed
    1/4 lb Fresh mushrooms, sliced
      2    Carrots, peeled and thinly
           -sliced
      1 lb Soba noodles, fettuccini
           -or
           -ravioli, cooked according
           -to package
 
  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.