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1/2 pound Chinese pea pods
1 tablespoon oil
1/2 cup thinly sliced water chestnuts
1 cup chicken stock
1 tablespoon cornstarch
2 tablespoons cold water
Snap ends from pea pods and remove strings.
Heat oil in skillet. Add peas, water chestnuts and stock. Cover and cook over high heat 3 minutes.
Combine cornstarch and cold water. Push vegetables to one side and add cornstarch mixture to liquid. Cook, stirring, until slightly thickened.
Season to taste with salt.
Serve with soy sauce, if desired.
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