Recipe - Peas Pagoda From Taiwan

1 pack (10oz) frozen peas; cooked
and drained
One fourth cup Water
1 One half teaspoon Chicken broth
One fourth teaspoon Ginger
One half teaspoon Sugar
1 tablespoon Oil
1 cn (5oz) water chestnuts;
cut or sliced up
1 cn (4oz) mushrooms; cut or sliced up
1 One half teaspoon Cornstarch
1 tablespoon Soy sauce

Heat all ingredients except cornstarch and soy sauce. Stir in cornstarch
and soy sauce until thick.

MRS HARRY WOOD (TOOBY)

GREERS FERRY, AR

From the book High Cotton Cookin', Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0918544149, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.