A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Stir-Fried Pea Pods
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- #97455
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
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
directions
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.
added by
92037
nutrition data
Nutritional data has not been calculated yet.
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