Stir Fried Pea Pods Recipe
Ingredients
| 1 1/2 teaspoons instant chicken bouillon granules | ||
| Boiling water | 1/3 Cup (16 tbs) | |
| Soy sauce | 1 Tablespoon | |
| Cold water | 2 Tablespoon | |
| Cornstarch | 2 Teaspoon | |
| Bamboo shoots | 1 8 Ounce | |
| Water chestnuts | 1 8 Ounce | |
| Mushrooms | 1 6 Ounce | |
| Cooking oil | 2 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
| 2 6-ounce packages frozen peapods, thawed | ||
Directions
Dissolve chicken bouillon granules in the boiling water; stir in soy sauce.
Blend the cold water into the cornstarch; stir into bouillon mixture.
Set aside.
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.
Blend the cold water into the cornstarch; stir into bouillon mixture.
Set aside.
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.
Chef
