Teriyaki sauce with peas & straw mushrooms
Teriyaki Peas Sauces Mushrooms Pasta Low Fat
Last updated 6/12/2012 1:26:23 AM. Recipe ID 60776. Report a problem with this recipe.
Title: Teriyaki sauce with peas & straw mushrooms
Categories: Pasta, Low-fat, Meatless
Yield: 6 Servings
1 lb Favorite pasta shape
1 tb Vegetable oil
2 tb Sesame oil
1 1-inch piece fresh ginger
-- minced, or
2 ts -Dried ginger
3 Garlic cloves; minced
1/4 c Teriyaki sauce
3 1/2 c Low-sodium chicken broth
- skimmed of fat, divided
2 tb Cornstarch
8 oz Canned straw mushrooms
4 oz Canned water chestnuts
-- drained and finely diced
1 c Frozen peas
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 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
*Straw mushrooms can be found with the Asian foods in your
Each serving provides: 667 Calories; 22.4 g Protein; 120 g
Carbohydrates; 10.3 g Fat; 1.2 mg Cholesterol; 868 mg Sodium.
Calories from Fat: 14%
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