Stir Fried Pea Pods
|Instant chicken bouillon granules||1 1⁄2 Teaspoon|
|Boiling water||1⁄3 Cup (5.33 tbs)|
|Soy sauce||1 Tablespoon|
|Cold water||2 Tablespoon|
|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)|
Dissolve chicken bouillon granules in the boiling water; stir in soy sauce.
Blend the cold water into the cornstarch; stir into bouillon mixture.
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.