Yield: 4 servings
|1||Pkg.frozen Chinese pea pods; thawed|
|1 tablespoon||Salad oil|
|1 teaspoon||Soy sauce|
|1||Clove garlic; minced|
|1 can||(5 oz.) bamboo shoots; drained|
|1 can||(5oz.) water chestnuts; drained and sliced|
|1||Chicken bouillon cube|
|¼ cup||Boiling water|
|1 teaspoon||Cold water|
Source: Always in Good Taste, Hampton Roads Section - National Council of Jewish Women, Newport News and Hampton, Virginia In a preheated medium skillet, place oil, soy sauce and garlic. Cook over low heat until garlic has browned. Add peas, bamboo shoots and water chestnuts. Toss and cook over high heat for 1 minute. Dissolve bouillon cube over medium heat for 2 minutes. Combine cornstarch and 1 teaspoon cold water. Stir into peas and cook, uncovered, over high heat until sauce thickens, about 1 minute. Do not over cook.
Contributed by Mrs. Robert Anderson (Linda) Posted to JEWISH-FOOD digest by "Minelle & Joe Paloff" <mpaloff@...> on Jan 4, 1999, converted by MM_Buster v2.0l.