Total Calories: 98
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.
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