Peas Pagoda - cooking recipe

Ingredients

1/2 c. water
1 1/2 tsp. chicken stock
4 tsp. ground ginger
2 Tbsp. salad oil
1 (5 oz.) can water chestnuts, drained and sliced
1 (3 oz.) can mushrooms, sliced
1 (10 oz.) pkg. frozen peas
1 1/2 tsp. cornstarch
1 Tbsp. soy sauce

Preparation

Combine water, chicken stock, ginger, sugar and oil.
Add chestnuts, peas and mushrooms.
Heat.
Cook 5 to 7 minutes.
Mix cornstarch and soy sauce.
Stir into vegetable mixture until thick.