Curried Mushroom Sauce

INGREDIENTS

• 1 cup orange juice
  
• 2 teaspoons cornstarch
  
• 3/4 teaspoon salt
  
• 1/2 teaspoon sugar
  
• 1 pound Modern fresh white mushrooms, cleaned, trimmed and sliced
  (about 5 cups)
  
• 1/2 cup thinly sliced sweet green bell pepper
  
• 1 cup quartered cherry tomatoes
  
• 2 teaspoons curry powder

INSTRUCTIONS

Add some spice to sliced broiled chicken breasts, hot cooked pasta or steamed shrimp with this versatile sauce.

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.

Yield: 4 servings