Peas Pagoda

9 ingredients
9 steps

Ingredients

  • 1 (12 oz.) can peas
  • 1 1/2 tsp. seasoned chicken stock
  • 1/4 tsp. ginger
  • 1/2 tsp. sugar
  • 1 Tbsp. salad oil
  • 1 (5 oz.) can water chestnuts, drained
  • 1 (2 to 3 oz.) can sliced mushrooms, drained
  • 1 1/2 tsp. cornstarch
  • 1 Tbsp. soy sauce

Directions

  1. 1
    Mix peas and liquid, chicken stock, ginger, sugar, oil, sliced water chestnuts and mushrooms.
  2. 2
    Cover.
  3. 3
    Heat through.
  4. 4
    Blend cornstarch with soy sauce.
  5. 5
    Stir into mushroom mixture.
  6. 6
    Cook until thickened.
  7. 7
    Serve hot.
  8. 8
    Yield:
  9. 9
    4 to 5 servings.

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