1 chicken bouillon cube
1/4 c. boiling water
1 tsp. cornstarch
1 tsp. cold water
1 tbsp. salad oil
1 tsp. soy sauce
1 clove garlic, minced
1 c. snow peas (pea pods)
1 1/2 c. green pepper, sliced
1 1/2 c. red pepper, sliced
1 can water chestnuts, sliced

Dissolve bouillon cube in boiling water; set aside. Combine cornstarch and cold water; set aside. Heat oil and add garlic. Saute until brown. Add soy sauce, red and green pepper. Saute about 2 minutes. Add pea pods and water chestnuts. Add bouillon mixture and cornstarch mixture. Stir until thickened and vegetables are heated through but still crisp. This is so pretty and a nice change for Christmas dinner!