Title: Teriyaki sauce with peas & straw mushrooms
 Categories: Pasta, Low-fat, Meatless
      Yield: 6 Servings
 
      1 lb Favorite pasta shape
           -- uncooked
      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
           -- drained*
      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
  serve.
  
  *Straw mushrooms can be found with the Asian foods in your
  supermarket.
  
  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%