Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10 5/3/83; site pyuxss.UUCP Path: utzoo!watmath!clyde!burl!ulysses!mhuxl!mhuxm!pyuxww!pyuxss!sebb From: sebb@pyuxss.UUCP (S Badian) Newsgroups: net.cooks Subject: Re: Wanted: recipes for snowpeas Message-ID: <267@pyuxss.UUCP> Date: Fri, 3-Feb-84 09:59:55 EST Article-I.D.: pyuxss.267 Posted: Fri Feb 3 09:59:55 1984 Date-Received: Wed, 8-Feb-84 03:53:18 EST References: <1619@cbscc.UUCP> Organization: Central Services Org., Piscataway N.J. Lines: 35 Snow Peas with Water Chestnuts Makes 6 to 8 servings Cooking time: 5 minutes ------------------------------------------- 1 can (8 oz.) sliced water chestnuts 2 cups snow peas, ends trimmed SAUCE 1/2 cup chicken bouillon 1/2 cube chicken bouillon 2 tablespoons dry sherry 1/2 teaspoon sugar salt to taste pinch white pepper 3 tablespoons vegetable ol 1 green onion (white part), minced 2 tablespoons cornstarch mixed with equal amount of water To water-blanch, cook water chestnuts and snow peas in boiling water for 30 seconds. Remove and drain. Combine SAUCE ingredients; set aside. To stir-fry, heat wok(or wide frying pan) over high heat for 1 minute until hot. Add oil, and swirl pan to coat sides. When oil is hot, ass onion and cook until fragrant. Stir in sauce and vegetables to coat. Thicken with cornstarch paste and transfer to serving dish. From Chef Chu's Distintive Cuisine of China, a Chinese cookbook I recommend highly. Sharon Badian