Instructions: Combine the kuzu (kudzu or cornstarch) and water in a small bowl and set aside until dissolved, about 2 minutes. Whisk in the mustard, orange juice, balsamic vinegar, and 1 teaspoon salt.

Divide the arugula among four large plates.

Set the wok over medium-high heat. Pour the oil around the rim and swirl it to coat the pan. Add the onion and stir-fry for about 2 minutes. Gradually add the garlic, fennel, and sage and continue stir frying for several minutes, until the fennel is crisp-tender. Add the cooked pasta and toss well.

Reduce the heat to medium-low and pour in the orange juice mixture. Stir gently but constantly until the ingredients are coated evenly with slightly thickened sauce. Season with black pepper. Add more salt if needed. Serve immediately on the arugula and garnish each serving with a few orange sections.

NOTES : This piquant main dish, combining sliced red onion and fennel bulb with pasta butterflies or bows in an orange balsamic vinaigrette, all laced with sage, derives from one of my favorite winter salads. Use a fruity-flavored fresh sage if you can find it. Toss in some pomegranate seeds at the end for an extra-festive color and flavor touch. [Calories: 354; Total fat: 6 g; Protein: 9 g; Carbohydrates: 65 g; Cholesterol: 0 g; Sodium: 665 mg]

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