1/2 c. water
1 tbsp. soy sauce
1/2 tsp. corn starch
1 tsp. instant chicken bouillon granules
2 tbsp. butter
2 tbsp. slivered pea pods
1 (4 oz.) can of sliced mushrooms drained

Combine water, soy sauce, corn starch and bouillon granules. Set aside. Melt utter, add almonds, stir fry 2 minutes or until lightly browned. Add the pea pods; stir fry 2 minutes more. Stir in the mushrooms. Stir corn starch mixture; add to pea pods in skillet. Cook and stir until thickened and bubbly.. Cook and stir 1 to 2 minutes more.