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Ingredientes
- 1/2 c. Water
- 1 Tbsp. Soy sauce
- 1Â 1/2 tsp Cornstarch
- 1 tsp Instant chicken bouillon granules
- 2 Tbsp. Butter or possibly margarine
- 2 Tbsp. Slivered almonds
- 1 pkt (6-ounce) frzn pea pods
- 1 can (4-ounce) sliced mushrooms, liquid removed
Direcciones
- Combine water, soy sauce, cornstarch & instant chicken bouillon together.
- Set aside. Heat butter in 10-inch skillet. Add in almonds. Stir fry 2 min or possibly till lightly browned. Add in pea pods & stir fry 2 min more. Stir in mushrooms. Stir in cornstarch mix & add in to pea pods in skillet. Cook & stir till thickened & bubbly. Cook & stir 1-2 min more.
- Serves 3-4.
- BETTY BARROW
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 44g | |
| Recipe makes 4 servings | |
| Calories 64 | |
| Calories from Fat 56 | 88% |
| Total Fat 6.36g | 8% |
| Saturated Fat 3.69g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 272mg | 11% |
| Potassium 20mg | 1% |
| Total Carbs 1.48g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.12g | 0% |
| Protein 0.59g | 1% |
