Quick Tuna Skillet
|Celery slices||1⁄3 Cup (5.33 tbs), bias cut|
|Vegetable shortening||2 Tablespoon|
|Frozen peas and onions||10 Ounce|
|Water||1⁄2 Cup (8 tbs)|
|Soy sauce||2 Tablespoon|
|Cooked rice||2 Cup (32 tbs)|
|Tuna||1 Can (10 oz), drained|
|Water chestnuts||1 Can (10 oz), thinly sliced|
In skillet, cook celery in hot vegetable shortening until tender; add frozen peas and onions, and water.
Heat to boiling.
Cover and simmer until peas are tender, 8 to 10 minutes.
Combine soy and cornstarch; add to vegetables.
Cook and stir until thickened and bubbly.
Gently stir in remaining ingredients; heat.