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Stir Fried Pea Pods

Flavors.of.Asia's picture
  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 pea pods 12 Ounce, thawed (2 Packages, 6 Ounce Each)

Dissolve bouillon granules in boiling water; stir in soy sauce.
Blend cold water into cornstarch; stir into bouillon mixture.
Set aside.
Drain bamboo shoots, water chestnuts, and mushrooms; thinly slice water chestnuts.
Preheat a wok or large skillet over high heat; add cooking oil.
Stir-fry 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 thickened and bubbly.
Cover and cook 1 minute more.

Recipe Summary

Stir Fried

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 650 Calories from Fat 276

% Daily Value*

Total Fat 31 g48%

Saturated Fat 4.4 g22.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2841.3 mg118.4%

Total Carbohydrates 70 g23.3%

Dietary Fiber 13.7 g54.6%

Sugars 17.3 g

Protein 14 g28.8%

Vitamin A 74% Vitamin C 346.2%

Calcium 16.2% Iron 52.8%

*Based on a 2000 Calorie diet


Stir Fried Pea Pods Recipe