|Frozen chinese peas||10 Ounce (1 Package)|
|Water chestnuts||1⁄2 Cup (8 tbs), thinly sliced|
|Cold water||2 Tablespoon|
|Chicken stock||1⁄2 Cup (8 tbs)|
Measure frozen peas, butter, and chicken stock into a 1 quart bowl.
Cook, uncovered, in Radarange oven for 7 minutes; stir once about midway.
Add chestnuts; toss with peas; push vegetables to one side of dish.
Combine cornstarch with 2 tablespoons cold water or stock and add to liquid in cooking dish; stir well.
Cook 3 minutes, stirring liquid at 1 minute intervals.
Mix all ingredients lightly but thoroughly.
Add salt to taste.