1/2 c. water
1 1/2 tsp. chicken bouillon OR
1 bouillon cube
1/4 tsp. ground ginger
1/2 tsp. sugar
1 tbsp. salad oil
1 (5 oz.) can water chestnuts, sliced
1 can mushrooms, drained
1 pkg. frozen peas
1 1/2 tsp. cornstarch
1 tbsp. soy sauce

Place water in saucepan; add peas and cook 5 minutes. Add chicken bouillon, ginger, sugar and oil. Add water chestnuts, mushrooms; cover and heat through. Mix cornstarch and soy sauce, stir gently into vegetable mixture until thickened.