Gingered Peas and Water Chestnuts

JOAN SOLBERG • Ashland, Wisconsin My friend started making this as a special treat for the holidays because it has such a nice combination of flavors and textures. It’s one of my most requested dishes, so I serve it at home and for potlucks all year-round.

Photo by Sophia A.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    can (14-1/2 ounces) chicken broth

  • 2

    packages (10 ounces each) frozen peas

  • 1

    can (8 ounces) sliced water chestnuts, drained and

  • halved

  • 1

    jar (4 ounces) whole mushrooms, drained

  • 5

    green onions, cut into 1/2-inch slices

  • 2

    tablespoons butter

  • 1/2 to 1

    teaspoon salt

  • 1/2 to 3/4

    teaspoon ground ginger

  • 1/8

    teaspoon garlic salt

  • 1/8

    teaspoon pepper

  • 1/8

    teaspoon ground nutmeg

  • 2

    tablespoons cornstarch

Directions

1. Set aside 1/4 cup broth. In a large saucepan, combine the vegetables, butter, seasonings and remaining broth. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes. 2. In a small bowl, combine cornstarch and reserved broth until smooth; stir into pea mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.

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