1 can peas drained
1/2 c. pea liquid
1 1/2 tsp. seasoned chicken stock
1/4 tsp. ginger
1 tbsp. salad oil
1 (5 oz.) can sliced water chestnuts
1 (3 oz.) can sliced mushrooms
1 1/2 tsp. cornstarch
1 tbsp. soy sauce

Combine first 7 ingredients in saucepan. Heat covered to boiling. Blend cornstarch and soy sauce in small bowl until smooth. Stir in peas gently. Cook over low heat until thickened, stirring constantly.