| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Chinese | Main dish, Oriental | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Chinese pea pods |
| 1 | tb | Oil |
| 1/2 | c | Waterchesnuts, Sliced |
| 1 | c | Chicken broth |
| 1 | tb | Cornstarch |
| 2 | tb | Cold water Salt Soy sauce (optional) |
INSTRUCTIONS
**Serve these sparkling peas alongside any main dish, it doesn't have to be Chinese. Snap ends from pea pods and remove strings. Heat oil in skillet. Add peas, water chestnuts and stock. Cover and cook over high heat 3 minutes. Combine cornstarch and cold water. Push vegetables to one side and add cornstarch mixture to liquid. Cook, stirring, until slightly thickened. Season to taste with salt. Serve with soy sauce, if desired. (C) 1993 The Los Angeles Times Converted by MMCONV vers. 1.50 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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