Ingredients
4 cups fresh snow peas1 cup sliced carrots1 cup sliced water chestnuts2 teaspoons olive oil2 teaspoons cornstarch1 cup chicken broth2 teaspoons soy sauce
Preparation
In a skillet, saute peas, carrots and water chestnuts in oil. In a bowl, combine cornstarch, broth and soy sauce until smooth; add to vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
