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Stir Fried Pea Pods Recipe
|Instant chicken bouillon granules||1 1⁄2 Teaspoon|
|Boiling water||1⁄3 Cup (5.33 tbs)|
|Soy sauce||1 Tablespoon|
|Cold water||2 Tablespoon|
|Canned bamboo shoots||8 Ounce (1 Can)|
|Canned water chestnuts||8 Ounce (1 Can)|
|Canned whole mushrooms||6 Ounce (1 Can)|
|Cooking oil||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Frozen peapods||12 Ounce, thawed (Two 6 Ounce Packages)|
Serving size: Complete recipe
Calories 770 Calories from Fat 281
% Daily Value*
Total Fat 32 g49%
Saturated Fat 4.5 g22.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3195 mg133.1%
Total Carbohydrates 91 g30.2%
Dietary Fiber 20.1 g80.5%
Sugars 20.7 g
Protein 23 g45.3%
Vitamin A 140% Vitamin C 108%
Calcium 9% Iron 42.4%
*Based on a 2000 Calorie diet
Blend the cold water into the cornstarch; stir into bouillon mixture.
Drain the bamboo shoots, water chestnuts, and mushrooms; thinly slice the drained water chestnuts.
Preheat a wok or large skillet over high heat; add cooking oil.
Stir-fry the garlic in hot oil for 30 seconds.
Add bamboo shoots, water chestnuts, mushrooms, and pea pods; stir-fry 2 minutes.
Stir chicken broth mixture; stir into vegetables.
Cook and stir till the mixture is thickened and bubbly.
Cover and cook 1 minute more.