A hint of soy sauce adds a tasty twist to this side dish from Kathleen Higginbotham of Grass Valley, California.
- 4 cups fresh snow peas
- 1 cup sliced carrots
- 1 cup sliced water chestnuts
- 2 teaspoons olive oil
- 2 teaspoons cornstarch
- 1 cup chicken broth
- 2 teaspoons soy sauce
- In a skillet, saute peas, carrots and water chestnuts in oil. In a bowl, combine cornstarch, broth and soy sauce until smooth; add to vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Yield: 6 servings.
Originally published as Snow Pea Medley in Quick Cooking March/April 2002, p13
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