| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Jewish |
|
4 |
servings |
INGREDIENTS
| 1 |
|
Pkg.frozen Chinese pea pods; thawed |
| 1 |
tb |
Salad oil |
| 1 |
ts |
Soy sauce |
| 1 |
|
Clove garlic; minced |
| 1 |
cn |
(5 oz.) bamboo shoots; drained |
| 1 |
cn |
(5oz.) water chestnuts; drained and sliced |
| 1 |
|
Chicken bouillon cube |
| 1/4 |
c |
Boiling water |
| 1 |
ts |
Cornstarch |
| 1 |
ts |
Cold water |
INSTRUCTIONS
Source: Always in Good Taste, Hampton Roads Section - National Council of
Jewish Women, Newport News and Hampton, Virginia
In a preheated medium skillet, place oil, soy sauce and garlic. Cook over
low heat until garlic has browned. Add peas, bamboo shoots and water
chestnuts. Toss and cook over high heat for 1 minute. Dissolve bouillon
cube over medium heat for 2 minutes. Combine cornstarch and 1 teaspoon cold
water. Stir into peas and cook, uncovered, over high heat until sauce
thickens, about 1 minute. Do not over cook.
Contributed by Mrs. Robert Anderson (Linda)
Posted to JEWISH-FOOD digest by "Minelle & Joe Paloff"
<mpaloff@1starnet.com> on Jan 4, 1999, converted by MM_Buster v2.0l.
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