Curried Mushroom Sauce
- 1 cup orange juice
- 2 teaspoons cornstarch
- 3/4 teaspoon salt
- 1/2 teaspoon sugar
- 1 pound fresh white mushrooms cleaned, trimmed, and sliced - (abt 5 cups)
- 1/2 cup thinly-sliced sweet green bell pepper
- 1 cup quartered cherry tomatoes
- 2 teaspoons curry powder
In cup, combine orange juice, cornstarch, salt and sugar; set aside.
In large nonstick skillet over medium heat, cook mushrooms and green pepper, stirring constantly, until mushrooms are tender and release their liquid, about 6 minutes.
Stir in cherry tomatoes and curry powder; cook, stirring constantly, until curry is fragrant, about 30 seconds. Stir reserved cornstarch mixture and add to skillet; cook, stirring constantly, until sauce thickens and is clear, 2 to 3 minutes.
This recipe yields 4 servings.