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Recipe Source: cdkitchen.com
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Stir-Fried Pea Pods
Category: Side dishes
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Serves/Makes: 6
Ready in: < 30 minutes
- 1 1/2 teaspoon instant chicken bouillon granules
- 1/3 cup boiling water
- 1 tablespoon soy sauce
- 2 tablespoons cold water, MIXED WITH
- 1 tablespoon cornstarch
- 1 can (8 ounce size) bamboo shoots
- 1 can (8 ounce size) water chestnuts
- 1 can (6 ounce size) whole mushrooms or fresh mushrooms
- 2 tablespoons vegetable oil
- 1 clove garlic, minced
- 12 ounces pea pods
- cashew nuts, optional
Dissolve bouillon granules in boiling water, add soy sauce and cornstarch mixture, set aside. Drain bamboo shoots, water chestnuts and mushrooms. Preheat wok, on high and add oil. Stir-fry garlic in hot oil for 30 seconds, being careful not to burn as this will produce a bitter flavor in the finished dish. Add bamboo shoots, water chestnuts, mushrooms and pea pods to wok and stir-fry for 2 minutes. Stir in bouillon mixture and continue cooking until thickened and bubbly. Remove to serving platter and garnish with cashew nuts if desired.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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