Green peas, mushrooms and water chestnut
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Fresh green peas (or tiny frozen ones) |
| Sliced fresh mushrooms (or canned) | ||
| ½ | can | Can water chestnuts |
| 1 | Chicken bouillon cube | |
| Salt to taste | ||
| 2 | teaspoons | Cornstarch |
| 1 | cup | Water |
Directions
Make broth of water and bouillon. Simmer water chestnuts and broth for 4 minutes. Drain, retaining broth. Set chestnuts aside. Cook peas in broth until tender. Add chestnuts, mushrooms, salt and cornstarch (amount depending on amount of broth remaining.) Cook just until sauce thickens.
MRS DAVID HENDERSON (GRACE)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .
Related recipes
- Asparagus with water chestnuts
- Chinese peas and water chestnuts
- Green beans with water chestnuts
- Green peas & mushrooms
- Green peas and mushrooms
- Green peas with curried mushrooms
- Green peas with curried mushrooms^
- Marinated peas and mushrooms
- Mushrooms and peas for pasta or rice
- Peas with mushrooms
- Shrimp with snow peas & water chestnuts
- Shrimp with snow peas and water chestnuts
- Snow peas & water chestnuts
- Snow peas and water chestnuts
- Snow peas with mushrooms
- Snow peas with shiitakes
- Snow peas with water chestnuts
- Sprouts and water chestnut salad
- Stuffed bean curd with peas & mushrooms
- Stuffed bean curd with peas and mushrooms