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Gingered Peas and Water Chestnuts
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."
6 Servings
Prep/Total Time: 20 min.
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.
Nutrition Facts:
1 serving (1 cup) equals 113 calories,
© Taste of Home 2013
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Gingered Peas and Water Chestnuts
(continued)
Nutrition Facts:
4 g fat (2 g saturated fat), 10 mg cholesterol, 672 mg sodium, 16 g carbohydrate, 4 g fiber, 4 g protein.
© Taste of Home 2013