Gingered Peas and Water Chestnuts Recipe

Gingered Peas and Water Chestnuts Recipe photo by Taste of Home

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Frozen peas star in Gingered Peas and Water Chestnuts, which is suggested by reader Joan Solberg (below) of Ashland. "My friend started making this as a special treat for Christmas because it has such a nice combination of flavors and textures," Joan shares. "It's one of my favorite dishes, so I serve it at home and for potlucks all year-round."

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Gingered Peas and Water Chestnuts Recipe

Prep/Total Time: 20 min.

Yield: 6 Servings

5 15 20

Ingredients

1 can (14-1/2 ounces) chicken broth
2 packages (10 ounces each) frozen peas
1 can (8 ounces) sliced water chestnuts, drained and halved
1 jar (4 ounces) whole mushrooms, drained
5 green onions, cut into 1/2-inch slices
2 tablespoons butter
1/2 to 1 teaspoon salt
1/2 to 3/4 teaspoon ground ginger
1/8 teaspoon garlic salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
2 tablespoons cornstarch

Directions

Set aside 1/4 cup broth. In a large saucepan, combine the vegetables, butter, seasonings and remaining broth. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes.
In a small bowl, combine cornstarch and reserved broth until smooth; stir into pea mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 113 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 672 mg sodium, 16 g carbohydrate, 4 g fiber, 4 g protein.

Originally published as Gingered Peas and Water Chestnuts in Taste of Home April/May 2001, p45