Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Water |
| 1 tablespoon | Soy sauce |
| 1½ teaspoon | Cornstarch |
| 1 teaspoon | Instant chicken bouillon granules |
| 2 tablespoons | Butter or margarine |
| 2 tablespoons | Slivered almonds |
| 1 pack | (6-oz) frozen pea pods |
| 1 can | (4-oz) sliced mushrooms; drained |
Combine water, soy sauce, cornstarch & instant chicken bouillon together.
Set aside. Melt butter in 10-inch skillet. Add almonds. Stir fry 2 minutes or until lightly browned. Add pea pods & stir fry 2 minutes more. Stir in mushrooms. Stir in cornstarch mixture & add to pea pods in skillet. Cook & stir until thickened & bubbly. Cook & stir 1-2 minutes more. Serves 3-4.
BETTY BARROW
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .