Combine and set aside:

1/2 c. water
1 tbsp. soy sauce
1 1/2 tsp. cornstarch
1 tsp. instant chicken bouillon granules

Melt 2 tablespoons butter in a 10 inch skillet. Add 2 tablespoons slivered almonds; stir fry 2 minutes or until lightly browned. Add one (6 ounce) package frozen peas pods; stir fry 2 minutes more. Stir one 4 ounce can sliced mushrooms, drained. Stir cornstarch mixture, add to pea pods in skillet. Cook and stir until thickened and bubbly. NOTE: Fresh vegetables can be substituted.