You are here

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

Rate It

Your rating: None
Average: 4.3 (15 votes)