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Peas Vincenta


  • 1 can peas, drained
  • 1/2 cup pea liquid
  • 1 1/2 tsp. seasoned chicken stock
  • 1/4 tsp. ginger
  • 1 Tbsp. salad oil
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  • 1 can water chestnuts, sliced
  • 1 can sliced mushrooms
  • 1 1/2 tsp. cornstarch
  • 1 Tbsp. soy sauce


Combine first 7 ingredients in saucepan. Heat, covered, to boiling point. Blend cornstarch and soy sauce in small bowl until smooth. Stir into peas gently. Cook over low heat until thickened, stirring constantly.

By Robin from Washington, IA


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July 12, 20080 found this helpful

My mother used to make something similar, but without ginger or mushrooms, using canned green beans. She topped them with slivered almonds.

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