Teriyaki sauce with peas & straw mushrooms

6 Servings

Ingredients

Quantity Ingredient
1 pounds Favorite pasta shape uncooked
1 tablespoon Vegetable oil
2 tablespoons Sesame oil
1 1-inch piece fresh ginger minced, or Dried ginger
3 Garlic cloves; minced
¼ cup Teriyaki sauce
3½ cup Low-sodium chicken broth skimmed of fat, divided
2 tablespoons Cornstarch
8 ounces Canned straw mushrooms drained*
4 ounces Canned water chestnuts drained and finely diced
1 cup Frozen peas

Directions

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 ¼ 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; 22⅖ g Protein; 120 g Carbohydrates; 10.3 g Fat; 1⅕ mg Cholesterol; 868 mg Sodium.

Calories from Fat: 14%

Copyright National Pasta Association () (Reprinted with permission)

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