| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
|
Vegetable |
4 |
Servings |
INGREDIENTS
| 1 |
|
Chicken bouillon cube |
| 1/4 |
c |
Boiling water |
| 1 |
ts |
Cornstarch |
| 1 |
ts |
Cold water |
| 1 |
tb |
Salad oil |
| 1 |
ts |
Soy sauce |
| 1 |
|
Clove garlic; minced |
| 1 |
pk |
(6-oz) frozen snow peas; thawed; -or- |
| 1 |
c |
Fresh snowpeas |
| 1 |
cn |
(8.5-oz) bamboo shoots; drained |
| 1 |
cn |
(8.5-oz) water chestnuts; drained and sliced |
| 1 |
cn |
(4-oz) sliced mushrooms; drained (optional) |
INSTRUCTIONS
Dissolve bouillon cube in boiling water, then set aside. Combine cornstarch
in cold water and set aside. Heat oil and soy sauce over low heat in a
large skillet or wok and add garlic. Saut. until brown. Add snow peas,
bamboo shoots, water chestnuts and mushrooms and stir-fry for 1 minute over
high heat. Add chicken bouillon and cornstarch mixtures and stir until
thickened, about 1 minute. Yield: 4 servings.
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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