Peas pagoda from taiwan

4 Servings

Ingredients

Quantity Ingredient
1 pack (10-oz) frozen peas; cooked and drained
¼ cup Water
1½ teaspoon Chicken broth
¼ teaspoon Ginger
½ teaspoon Sugar
1 tablespoon Oil
1 can (5-oz) water chestnuts; sliced
1 can (4-oz) mushrooms; sliced
1½ teaspoon Cornstarch
1 tablespoon Soy sauce

Directions

Heat all ingredients except cornstarch and soy sauce. Stir in cornstarch and soy sauce until thick.

MRS HARRY WOOD (TOOBY)

GREERS FERRY, 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, .

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