| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Vegetable | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Water |
| 1 | tb | Soy sauce |
| 1 1/2 | ts | Cornstarch |
| 1 | ts | Instant chicken bouillon granules |
| 2 | tb | Butter or margarine |
| 2 | tb | Slivered almonds |
| 1 | pk | (6-oz) frozen pea pods |
| 1 | cn | (4-oz) sliced mushrooms; drained |
INSTRUCTIONS
Combine water, soy sauce, cornstarch & instant chicken bouillon together. Set aside. Melt butter in 10-inch skillet. Add almonds. Stir fry 2 minutes or until lightly browned. Add pea pods & stir fry 2 minutes more. Stir in mushrooms. Stir in cornstarch mixture & add to pea pods in skillet. Cook & stir until thickened & bubbly. Cook & stir 1-2 minutes more. Serves 3-4. BETTY BARROW From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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