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.

Gingered Peas and Water Chestnuts

Photo by flour_arrangements

  • Prep Time


  • Total Time


  • Servings



  • 1

    can (14-½ 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 ½-inch slices

  • 2

    tablespoons butter

  • ½ to 1

    teaspoon salt

  • ½ to ¾

    teaspoon ground ginger

  • teaspoon garlic salt

  • teaspoon pepper

  • teaspoon ground nutmeg

  • 2

    tablespoons cornstarch


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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