Teriyaki Sauce with Peas & Straw Mushrooms

Teriyaki Sauce with Peas & Straw Mushrooms

Ingredients:

* 1 pound your favorite pasta shape, uncooked
* 1 tablespoon vegetable oil
* 2 tablespoons sesame oil
* 1 piece fresh ginger (1 inch), minced OR 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


Making Teriyaki Sauce with Peas & Straw Mushrooms :
1. Prepare pasta according to package directions; drain.
2. 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.
3. 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.