1/2 lb. fresh or 1 (8 oz.) pkg. frozen snow pea pods, thawed
1 T. vegetable oil
1 tsp. soy sauce
1 medium clove garlic, minced
1 (5 oz.) can bamboo shoots, drained
1 (5 oz.) can water chestnuts, drained and sliced
1 chicken bouillon cube
1/4 c. boiling water
1 tsp. cornstarch
1 tsp. cold water
If fresh peas are used, wash and remove ends and stems. In a preheated skillet, place the oil, soy
sauce and garlic. Cook over low heat until the garlic has browned. Add the pea pods, bamboo shoots and water chestnuts.
Toss and cook over high heat for 1 minute. Dissolve the bouillon cube in the boiling water and add to the skillet.
Cover and cook over medium heat for 2 minutes. Combine the cornstarch and the cold water. Add to the skillet.
Cook, uncovered, over high heat until the sauce thickens -- about 1 minute. Serves 4.