Fry the meat in hot oil in preheated skillet; add the peas and chestnuts and mono sodium glutamate, then add the broth.
Steam, covered, over high heat about 3 minutes.
Combine cornstarch and cold water; push vegetables to one side and add cornstarch mixture to broth; cook and stir till slightly thick.
Add salt to taste.
Makes 3 to 4 servings.
Good with Teriyaki.