Oriental Snow Peas
|Peanut oil/Salad oil||2 Tablespoon|
|Chopped green onions||1⁄4 Cup (4 tbs)|
|Canned water chestnuts||5 Ounce, drained and sliced very thin (2/3 Cup)|
|Podded peas/1 7-ounce package frozen chinese pea pods||1⁄2 Pound, podded (2 Cups, Chinese Variety)|
|Monosodium glutamate||1 Teaspoon|
|Chicken broth||1⁄2 Cup (8 tbs)|
Heat oil in skillet, or in Chinese wok.
Cook onion in hot oil till tender but not brown.
Add chestnuts, peas, and seasonings.
Reserve 2 tablespoons broth; add remainder to skillet.
Bring to boiling, separating frozen pods with fork.
Cover with aluminum foil and cook about 2 minutes over high heat.
Combine cornstarch and the reserved broth.
Push vegetables to one side and stir cornstarch mixture into broth; cook and stir till mixture thickens and comes to boiling, about 1 minute.
Salt to taste.