| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | Peas, Vegetables | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Slivered almonds |
| 2 | tb | Butter or margarine |
| 1/2 | lb | Mushrooms; sliced |
| 1 | pk | Frozen petite peas; (10 oz.) thawed |
| 1/4 | lb | Fresh edible pod peas; or |
| 1 | pk | Frozen pea pods; (6 oz.) thawed |
| 3/4 | c | Regular strength chicken broth |
| 1 | cn | Water chestnuts; drained and thinly sliced |
| 3 | c | Cold cooked turkey or chicken; cut into bite-size pieces |
| 4 | ts | Cornstarch |
| 1 | tb | Soy sauce |
INSTRUCTIONS
Spread almonds in a shallow pan; toast in a 350 degrees oven until slightly browned (about 5 minutes); set aside. Place wok on medium heat. When wok is hot, add butter. When butter has melted, add mushrooms and stir-fry until golden and limp (about 3 minutes). Add peas, pod peas and 1/2 cup of the broth; stir-fry for about 2 minutes (do seconds if using frozen pod peas) or until peas are heated through. Add water chestnuts, turkey or chicken and onion; stir-fry for about 1 minute. Combine cornstarch, soy and remaining 1/4 cup chicken broth; add to turkey or chicken mixture and stir and cook until it boils and thickens (about 1 minute). Garnish with toasted almonds. Makes 4 to 6 servings. Posted to recipelu-digest by "Diane Geary." <diane@keyway.net> on Feb 4, 1998
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