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Stir Fried Pea Pods

Diet.Chef's picture
Ingredients
  Instant chicken bouillon granules 1 1⁄2 Teaspoon
  Boiling water 1⁄3 Cup (5.33 tbs)
  Soy sauce 1 Tablespoon
  Cold water 2 Tablespoon
  Cornstarch 2 Teaspoon
  Canned bamboo shoots 8 Ounce (1 Can)
  Canned water chestnuts 8 Ounce (1 Can)
  Canned whole mushrooms 6 Ounce (1 Can)
  Cooking oil 2 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Frozen peapods 12 Ounce, thawed (Two 6 Ounce Packages)
Directions

Dissolve chicken bouillon granules in the boiling water; stir in soy sauce.
Blend the cold water into the cornstarch; stir into bouillon mixture.
Set aside.
Drain the bamboo shoots, water chestnuts, and mushrooms; thinly slice the drained water chestnuts.
Preheat a wok or large skillet over high heat; add cooking oil.
Stir-fry the garlic in hot oil for 30 seconds.
Add bamboo shoots, water chestnuts, mushrooms, and pea pods; stir-fry 2 minutes.
Stir chicken broth mixture; stir into vegetables.
Cook and stir till the mixture is thickened and bubbly.
Cover and cook 1 minute more.

Recipe Summary

Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Stir Fried
Ingredient: 
Vegetable

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