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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
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Organization: Central Services Org., Piscataway N.J.
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	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