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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.'"

Rate/Review | Read Reviews (1)

Prep Time:
5 Min

Cook Time:
15 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

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

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.