Stir Fried Pea Pods

Ingredients

• 1 1/2 teaspoons instant chicken bouillon granules
• 1/3 cup boiling water
• 1 tablespoon soy sauce
• 2 tablespoons cold  water, mixed with
• 1 tablespoon cornstarch
• 1 (8 ounce) can bamboo shoots
• 1 (8 ounce) can water chestnuts
• 1 (6 ounce) can whole mushrooms or 8 ounces fresh mushrooms
• 2 tablespoons vegetable oil
• 1 large minced garlic clove
• 12 ounces pea pods
• cashew nuts (optional)

Directions

1. 1

   Dissolve bouillon granules in boiling water, add soy sauce and cornstarch mixture, set aside.

2. 2

   Drain bamboo shoots, water chestnuts and mushrooms.

3. 3

   Preheat wok, on high and add oil.

4. 4

   Stir fry garlic in hot oil for 30 seconds, being careful not to burn as this will produce a bitter flavor in the finished dish.

5. 5

   Add bamboo shoots, water chestnuts, mushrooms and pea pods to wok and stir-fry for 2 minutes.

6. 6

   Stir in bouillon mixture and continue cooking until thickened and bubbly.

7. 7

   Remove to serving platter and garnish with cashew nuts if desired.