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Gingered Peas and Water Chestnuts

By: Joan Solberg  
"Frozen peas star in Gingered Peas and Water Chestnuts, which is suggested by reader Joan Solberg (below) of Ashland. 'My friend started making this as a special treat for Christmas because it has such a nice combination of flavors and textures,' Joan shares. 'It's one of my favorite dishes, so I serve it at home and for potlucks all year-round.'"

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Prep Time:
5 Min
Cook Time:
15 Min
Ready In:
20 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 (14.5 ounce) can chicken broth
  • 2 (10 ounce) packages frozen peas
  • 1 (8 ounce) can sliced water chestnuts, drained and halved
  • 1 (4 ounce) jar whole mushrooms, drained
  • 5 green onions, cut into 1/2-inch slices
  • 2 tablespoons butter or margarine
  • 1/2 teaspoon salt
  • 1/2 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 saucepan, combine vegetables, butter, seasonings and remaining broth. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes. Combine cornstarch and reserved broth until smooth; stir into pea mixture. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes. 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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