Peas Pagoda - cooking recipe

Ingredients

1 (12 oz.) can peas
1 1/2 tsp. seasoned chicken stock
1/4 tsp. ginger
1/2 tsp. sugar
1 Tbsp. salad oil
1 (5 oz.) can water chestnuts, drained
1 (2 to 3 oz.) can sliced mushrooms, drained
1 1/2 tsp. cornstarch
1 Tbsp. soy sauce

Preparation

Mix peas and liquid, chicken stock, ginger, sugar, oil, sliced water chestnuts and mushrooms.
Cover.
Heat through.
Blend cornstarch with soy sauce.
Stir into mushroom mixture.
Cook until thickened.
Serve hot.
Yield:
4 to 5 servings.