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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.

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  • 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


Servings 6


Step 1

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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