| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Vegetable | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Water |
| 1 | T | Soy sauce |
| 1 1/2 | t | Cornstarch |
| 1 | t | Instant chicken bouillon |
| granules | ||
| 2 | T | Butter or margarine |
| 2 | T | Slivered almonds |
| 1 | 6-oz frozen pea pods | |
| 1 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 83
Calories From Fat: 69
Total Fat: 8g
Cholesterol: <1mg
Sodium: 298.4mg
Potassium: 41.3mg
Carbohydrates: 2.3g
Fiber: <1g
Sugar: <1g
Protein: 1.2g