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
Reviews for Snow Pea Saute
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Reviewed Mar. 11, 2013
"really enjoyed will make again"
Reviewed Dec. 25, 2009
"I made this side dish to go with Christmas dinner. It was good enough that 2 (out of 6)people asked for the recipe. Will definitely make this again."