Light and Tangy Orange Sauce

[Guest guest]

This can go with the squash-

 

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<mx2 source= " MasterCook 6.0 " date= " February 05, 2002 " >

<Summ>

<Nam>

Light and Tangy Orange Sauce

</Nam></Summ>

<RcpE name= " Light and Tangy Orange Sauce " author= " Moosewood Collective " >

<Serv qty= " 0 " />

<PrpT elapsed= " 0:00 " />

<IngR name= " orange juice " unit= " cups " qty= " 2 " ></IngR>

<IngR name= " freshly grated ginger root " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " vegetable oil " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " thyme " unit= " pinch " ></IngR>

<IngR name= " tamari soy sauce " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " cornstarch, dissolved in 2 tablespoons cold water " unit= " teaspoons "

qty= " 4 " ></IngR>

<DirS>

<DirT>

This golden sauce can be used 101 ways - it & apos;s also quick and

easy. & #013; & #010; & #013; & #010;In a small saucepan, heat all the ingredients

except the dissolved cornstarch. Bring to a boil and then whisk in the

cornstarch. Cook for another minute. Serve

hot. & #013; & #010; & #013; & #010;Mushroom-Tofu-Pecan Stuffed Squash (p. 103) is even

more delicious topped with this orange sauce. Light and Tangy Orange Sauce is

delightful on sauteed or steamed vegetables and simply baked fish. Try adding a

little to Asian sautes and soups for an extra, interesting

flavor. & #013; & #010; & #013; & #010;

</DirT>

</DirS>

<Srce>

New Recipes from Moosewood Restaurant

</Srce>

<CpyR>

1987 Vegetable Kingdom, Inc.

</CpyR>

<Yield unit= " cups " qty= " 2.000000 " />

</RcpE></mx2>