Sesame Sauce with Roasted Red Pepper Recipe

Sesame Sauce with Roasted Red Pepper

from Joie Warner's no-cook pasta sauces

Ingredients:

2 tablespoons Chinese soy sauce
2 tablespoons Chinese oyster sauce
1 tablespoon Japanese sesame oil
1 tablespoon canola or vegetable oil
1 1/2 tablespoons sugar
1 teaspoon garlic paste with chili
Small bunch fresh chives, cut into 2-inch lengths
1 jar (7 ounces) roasted red peppers, drained and cut lengthwise into 1/4-inch-wide strips

Serves 2 to 4.

This and many other wonderful
recipes may be found
in Joie Warner's no-cook pasta sauces
from Chronicle Books

A lively blend of mostly Asian ingredients, accented with Italian roasted red peppers, creates a superb side dish or light lunch. Oyster sauce, Chinese soy sauce, Japanese sesame oil, and hot-and-spicy garlic paste with chili are available in Asian markets and some supermarkets.

1. Combine soy sauce, oyster sauce, sesame oil, canola oil, sugar, and chili paste in pasta serving bowl. Set aside to warm to room temperature.

2. Cook pasta in large pot of boiling salted water until al dente. Drain pasta well and immediately add to sauce in bowl. Sprinkle with chives and red pepper strips and toss until most of the liquid is absorbed. Serve warm or at room temperature.

Recommended Pasta: 8 ounces linguine or fresh Shanghai noodles