---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Sauces
       Yield: 4 servings
       1 tb Sesame oil or chili oil
       2    Cloves garlic, minced
       1 tb Grated fresh ginger root
       1 ts Cornstarch
     1/4 c  Coy sauce
       2 tb Orange juice
       1 tb Rice or white vinegar
       1 tb Sherry, sake or mirin
     1/4 lb Snow peas, ends trimmed
     1/4 lb Fresh mushrooms, sliced
       2    Carrots, peeled and thinly
       1 lb Soba noodles, fettuccini
            -ravioli, cooked according
            -to package
   This deep mahogany sauce with snow peas, mushrooms and
   carrots turns soba noodles, fettuccini or ravioli into
   a delicious Asian pasta primavera. Combine oil,
   garlic, and ginger root in 2 quart microwave safe
   casserole. Microwave, uncovered, on high for 45
   seconds.  Combine cornstarch with soy sauce in small
   bowl and stir until smooth.  Add soy sauce mixture to
   garlic ginger, along with orange juice, vinegar and
   sherry.  Mix well. Microwave, uncovered, on high until
   boiling and slightly thickened, 2-3 minutes, stirring
   after 1 minutes. Stir after cooking until sauce is
   smooth. Add snow peas, mushrooms and carrots. cover
   tightly with lid, or plastic wrap turned back slightly
   on one side. MIcrowave on high until vegetables are
   tender crisp, 33-4 minutes, stirring once. Serve over
   ot cooked noodles or ravioli.