Gingered Peas and Water Chestnuts Recipe

Gingered Peas and Water Chestnuts Recipe
Gingered Peas and Water Chestnuts Recipe photo by Taste of Home
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Gingered Peas and Water Chestnuts Recipe

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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."
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
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.
Originally published as Gingered Peas and Water Chestnuts in Taste of Home April/May 2001, p45

Nutritional Facts

1 cup: 113 calories, 4g fat (2g saturated fat), 10mg cholesterol, 672mg sodium, 16g carbohydrate (4g sugars, 4g fiber), 4g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Gingered Peas and Water Chestnuts in Taste of Home April/May 2001, p45

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