Gingered Peas
1 ½ c. sliced mushrooms
1 Tab. margarine
3 Tab. minced fresh ginger
1/3 c. fresh chives
16 oz. peas
1 ½ c. water
8 oz. can sliced water chestnuts
2 Tab. chicken bouillon
2 Tab. cornstarch
½ c. water
Sauté mushrooms in margarine 3 minutes. Add chives and fresh ginger. Meantime, combine peas and 1 ½ c. water. Steam peas for 3 minutes over medium heat. Combine bouillon, cornstarch, and water. Stir into pea mixture. Add mushroom mixture and water chestnuts to peas as well. Cook an additional 2 minutes, stirring occasionally.
*Note: It is easy to overcook peas.
Steamed Fresh Vegetables
Steam your choice of fresh vegetables in 1” water 5-7 minutes over medium heat. Drain. Sprinkle lemon pepper to taste. Add snipped fresh herbs to taste. (Basil is a good one).
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