1/3 c. chopped raw pork
1 tbsp. peanut or salad oil
2 c. Chinese green peas, podded sugar peas, usually, use frozen ones
1/2 c. sliced water chestnuts
2 tbsp. cold water
1 tsp. monosodium glutamate
1 c. chicken broth
1 tbsp. cornstarch

Fry the meat in hot oil. Add peas, chestnuts and monosodium glutamate, broth. Steam, covered, over high heat 3 minutes.

Combine cornstarch and cold water. Push vegetables to one side and add cornstarch mixture to broth. Cook and stir until slightly thick. Add salt and pepper.

(I also use chicken more than pork.) Good with teriyaki. Makes 3 or 4 servings.