Chinese-Style Snow Peas

Serves: 4
Total Calories: 98


1 tablespoon vegetable oil
1 clove garlic minced
2 cups snow peas fresh, stemmed and stringed*
1 (8-ounce) can water chestnut sliced, drained
2 ribs celery thinly sliced (about 1 1/4 cups)
1/2 teaspoon ginger grated fresh or 1/4 teaspoon ground ginger
1 cup mushrooms thinly sliced fresh
1/3 cup water boiling
1 teaspoon chicken bouillon instant
1 tablespoon soy sauce
1 tablespoon sherry
1 teaspoon cornstarch
Freshly ground pepper to taste


In a wok or large, non-stick skillet, heat oil over high heat. Reduce heat to medium-high and stir-fry garlic 1 minute. Add snow peas, water chestnuts, celery, and ginger. Stir-fry 2 minutes. Stir in mushrooms, boiling water, and bouillon granules cover and simmer over medium heat 2 to 3 minutes.

In a small bowl, stir soy sauce, sherry, cornstarch, and pepper. Increase heat to high and stir cornstarch mixture into vegetables stir-fry 2 minutes or until sauce thickens. Taste for seasoning. Serve immediately.

*Or use 1 package (6 oz.) frozen snow peas, thawed.

Nutritional Facts:

Serves: 4
Total Calories: 98
Calories from Fat: 31

This Chinese-Style Snow Peas recipe is from the Farmer's Market Cookbook. Download this Cookbook today.

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