1/2 lb. fresh Chinese pea pods (2 c.) or 1 (7 oz.) pkg. frozen Chinese pea pods, thawed
1 tbsp. salad oil
1 tbsp. soy sauce
1 med. clove garlic, minced
15 oz. can bamboo shoots, drained (2/3 c.)
15 oz. can water chestnuts, drained and sliced (2/3 c.)
1/4 c. boiling water
1 chicken bouillon cube
1 tsp. cornstarch
1 tsp. cold water

If fresh peas used, wash and remove tips and strings. In a preheated wok or skillet place salad oil, soy sauce, and minced garlic. Cook over low heat until garlic has browned; add peas, bamboo shoots, and water chestnuts. Toss and cook over high heat for 1 minute. Dissolve chicken bouillon cube in the 1/4 cup boiling water; add to peas. Cover skillet or wok and cook mix over medium heat for 2 minutes.