| 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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