1 pkg. frozen peas
1/2 c. boiling water
2 tsp. chicken stock base or 1 chicken bouillon cube
1 c. light cream (about)
1 c. water chestnuts, sliced
1 tsp. Mei Yen seasoning
1/8 tsp. black pepper
3 tbsp. butter
1 tbsp. cornstarch

Add chicken stock to boiling water; cook peas in boiling water until barely tender. Drain liquid and save, set peas aside. Add enough cream to reserved pea liquid to make 1 1/2 cup. Melt butter in saucepan, remove from heat and stir in liquid and cornstarch, stirring constantly, cook over low heat until thickened; add waterchestnuts, seasonings and peas. Serve hot. Serves 6.