Recipe by Nana Lee
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.
Top Review by Melanie V.
I haven't cooked very many stir fry dishes so I was hesitant to attempt. So glad I did. I used one half of a Knorr bouillon cube with approx 1/3 cup water. I also used a bit less soy sauce than the recipe called for. This was also my first time cooking with cornstarch and I'm happy it went so well. It had a nice savory flavor. I did have to cook my peapods a bit longer than the recipe called for. I had no bamboo shoots but I added a bit of onion and carrots in their place. I julienned the carrots and made them very small. I appreciate the ease and simplicity of this recipe. Combining the cornstarch mixture with the bouillon and soy sauce worked great and I'll be using this in the future with other stir fry dishes.
- 1 1⁄2 teaspoons instant chicken bouillon granules
- 1⁄3 cup boiling water
- 1 tablespoon soy sauce
- 2 tablespoons cold water, mixed with
- 1 tablespoon cornstarch
- 1 (8 ounce) can bamboo shoots
- 1 (8 ounce) can water chestnuts
- 1 (6 ounce) can whole mushrooms or 8 ounces fresh mushrooms
- 2 tablespoons vegetable oil
- 1 large minced garlic clove
- 12 ounces pea pods
- cashew nuts (optional)
Directions See How It's Made
- 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.