7 oz. pkg. frozen pea pods
1 tbsp. salad oil
1 tsp. soy sauce
1 clove garlic, minced
5 oz. can bamboo shoots
5 oz. can water chestnuts
1 chicken bouillon cubes
1 tsp. cornstarch

In skillet, heat oil, soy sauce and garlic. Cook over low heat till garlic has browned; add peas, bamboo shoots and water chestnuts. Toss and cook over high heat for 1 minute. Dissolve bouillon cube in 1 cup boiling water; add to peas. Cover and cook for 2 minutes. Combine cornstarch and 1 teaspoons cold water. Stir into peas. Cook uncovered, over high heat till thickened, about 1 minute. Yields 4 servings.