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Asian Cooking (alt.food.asian) A newsgroup for the discussion of recipes, ingredients, equipment and techniques used specifically in the preparation of Asian foods. |
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Title: CHINESE PEAS
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 This and other 65,000 recipes of international cuisine at http://jaimemedina.com/Free/65,000%20Recipes/ Also FREE other goodies: Universal Conversion Calculator Resume automatic submitting software http://jaimemedina.com/Free/ Real Estate Property Auction - Bids start at $100 Ocean View, California, Hawaii, etc. http://jaimemedina.com/Featured/SC/ -- Best regards, Jaime Medina http://JaimeMedina.com --- Outgoing mail is certified Virus Free. Checked by AVG anti-virus system (http://www.grisoft.com). Version: 6.0.556 / Virus Database: 348 - Release Date: 12/26/2003 |
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Title: CHINESE PEAS
"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. |
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