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Add a photoServings: 4
Ingredients
- 1 pkg. frzn peas
- 1/2 c. boiling water
- 2 teaspoon chicken stock base or possibly 1 chicken bouillon cube
- 1 c. light cream (about)
- 1 c. water chestnuts, sliced
- 1 teaspoon Mei Yen seasoning
- 1/8 teaspoon black pepper
- 3 tbsp. butter
- 1 tbsp. cornstarch
Directions
- Add in chicken stock to boiling water; cook peas in boiling water till barely tender. Drain liquid and save, set peas aside. Add in sufficient cream to reserved pea liquid to make 1 1/2 c.. Heat butter in saucepan, remove from heat and stir in liquid and cornstarch, stirring constantly, cook over low heat till thickened; add in waterchestnuts, seasonings and peas. Serve warm. Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 223g | |
| Recipe makes 4 servings | |
| Calories 367 | |
| Calories from Fat 185 | 50% |
| Total Fat 21.06g | 26% |
| Saturated Fat 12.81g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 165mg | 7% |
| Potassium 407mg | 12% |
| Total Carbs 38.12g | 10% |
| Dietary Fiber 3.2g | 11% |
| Sugars 3.64g | 2% |
| Protein 7.52g | 12% |
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