2 tbsp. peanut oil
12-14 water chestnuts, sliced 1/4" thick
1 c. thinly sliced fresh mushrooms
1 c. diced onion
3/4 lb. fresh snow peas or 3 (6 oz.) pkgs. frozen Chinese peas
1 tsp. salt
1 tbsp. soy sauce
1 tbsp. water
1/2 tsp. garlic salt

In a wok or large skillet with a tight fitting cover, saute water chestnuts, mushrooms and onion in peanut oil for 5 minutes or until onion is tender. Add snow peas, salt, soy sauce and water; mix well. Sprinkle with garlic salt. Cover tightly and simmer 5 minutes or until snow peas are tender but still crisp. Serves 4 to 6.