Teriyaki Sauce with Peas and Straw Mushrooms
1 pound your favorite pasta shape – uncooked
1 tablespoon vegetable oil
2 tablespoons sesame oil
1 piece fresh ginger (1 inch) – minced
2 teaspoons dried ginger
3 cloves garlic – minced
1/4 cup teriyaki sauce
3 1/2 cups low-sodium chicken broth – skimmed of fat, divided
2 tablespoons cornstarch
1 8-ounce can straw mushrooms – drained*
1 4-ounce can water chestnuts – drained and finely diced
1 cup 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.
NOTES : *Straw mushrooms can be found with the Asian foods in your supermarket.