Recipe: Chinese-Style Snow Peas (Miriam B. Loo, 1980's)

CHINESE-STYLE SNOW PEAS

1 tablespoon vegetable oil
1 clove garlic, minced
1/2 teaspoon grated fresh ginger (or 1/4 teaspoon ground ginger)
2 cups fresh snow peas, stemmed and stringed
1 (5 ounce) can water chestnuts, sliced and drained
2 ribs celery, thinly sliced
1 cup thinly sliced fresh mushrooms
1 teaspoon instant chicken bouillon
1/3 cup boiling water
1 teaspoon cornstarch
1 tablespoon soy sauce
1 tablespoon dry sherry
Freshly ground pepper to taste

In a wok or skillet, heat oil over high heat. Reduce heat and add garlic; stir-fry 1 minute.

Add ginger, peas, water chestnuts, and celery. Stir-fry 2 minutes.

Add mushrooms, instant chicken bouillon, and 1/3 cup boiling water; stir to mix; cover, and simmer over medium heat for 2 to 3 minutes.

Combine cornstarch, soy sauce, sherry, and pepper. Stir into vegetables and stir-fry, uncovered, over high heat until sauce thickens, about 2 minutes. Taste for seasoning. Serve immediately.

Makes 6-8 servings
Source: Fresh from the Garden Cookbook by Miriam B. Loo, Current, Inc. 1980