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Source: Fabulous Food Associations

Teriyaki Sauce with Peas and Straw Mushrooms
Top pasta with this unique sauce for an unforgettable meal.
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Serves: 6
Prep Time: 10 minutes
Cook Time: 10 minutes
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1 pound spaghetti, uncooked (or your favorite pasta shape)
1 tablespoon Crisco® Vegetable Oil
2 tablespoons Asian sesame oil
1 one-inch piece fresh ginger, minced (or 2 teaspoons dried ginger)
3 cloves garlic, minced
1/4 cup teriyaki sauce
3 1/2 cups canned low sodium chicken broth, skimmed of fat, divided
2 tablespoons cornstarch
1 eight-ounce can straw mushrooms, drained
1 four-ounce can waterchestnuts, 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.

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