**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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