STIR FRIED PEA PODS
Garnered from my friends on the rice cooker site. It looks so good and EASY! There's plenty of leaway to experiment with your preferences. Instead of the boullion I used beef broth.
Provided by Nana Lee
Categories One Dish Meal
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Dissolve bouillon granules in boiling water, add soy sauce and cornstarch mixture, set aside.
- Drain bamboo shoots, water chestnuts and mushrooms.
- Preheat wok, on high and add oil.
- Stir fry garlic in hot oil for 30 seconds, being careful not to burn as this will produce a bitter flavor in the finished dish.
- Add bamboo shoots, water chestnuts, mushrooms and pea pods to wok and stir-fry for 2 minutes.
- Stir in bouillon mixture and continue cooking until thickened and bubbly.
- Remove to serving platter and garnish with cashew nuts if desired.
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Raymond nelson
[email protected]Meh.
Sujan Khadka
[email protected]Quick and easy to make, this dish is a great way to use up leftover pea pods. I added some chopped carrots and bell peppers for extra color and crunch.
Faisal Jesmin
[email protected]This stir-fried pea pods recipe was an absolute delight! The combination of flavors and textures was perfect. The pea pods were crisp and tender, the garlic and ginger added a savory depth, and the soy sauce and sesame oil gave it a delicious umami f