Title: CHINESE PEAS
Yield: 4 servings

1/2 lb Chinese pea pods
1 tb Oil
1/2 c Waterchesnuts, Sliced
1 c Chicken broth
1 tb Cornstarch
2 tb Cold water
-Salt
-Soy sauce (optional)

**Serve these sparkling peas alongside any main dish,
it doesn't have to be Chinese.

Snap ends from pea pods and remove strings. Heat oil
in skillet. Add peas, water chestnuts and stock. Cover
and cook over high heat 3 minutes. Combine cornstarch
and cold water. Push vegetables to one side and add
cornstarch mixture to liquid. Cook, stirring, until
slightly thickened. Season to taste with salt. Serve
with soy sauce, if desired.



Posted by Jaime Medina

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"Jaime Medina" wrote in message
ink.net...
Title: CHINESE PEAS
Yield: 4 servings

1/2 lb Chinese pea pods
1 tb Oil
1/2 c Waterchesnuts, Sliced

A pleasant simple recipe. Another variant is to use asparagus cut diagonally
in 2 inch lengths instead of pea pods. Not very Chinese perhaps either but
it works with several cuisines and fresh water chestnuts are wonderful.

Jim.