Gingered Peas and Water Chestnuts |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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. 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:
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.
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