8 oz. pea pods
1/2 c. chicken broth
2 tbsp. soy sauce
2 tbsp. rice vinegar
1/2 tbsp. sesame seed oil (dark)
3 tbsp. vegetable oil
1/2 c. sliced water chestnuts

String the pea pods if necessary and set aside. In a small bowl, combine the chicken broth, soy sauce, vinegar, and sesame seed oil. Whisk to blend. Heat the vegetable oil in a wok or a large skillet. Add the pea pods and toss to coat evenly. Cook, stirring over high heat, for 30 seconds. Pour on the chicken broth mixture and continue stirring over high heat until moist of the liquid is evaporated. Add the water chestnuts and stir briefly to warm through. Serve immediately. Serves 4.