Ingredients
2 tablespoons slivered almonds2 tablespoons butter1 package (6 ounces) fresh or frozen snow peas, thawed1-1/2 cups sliced mushrooms1-1/2 teaspoons cornstarch1/4 teaspoon chicken bouillon granules1/2 cup water1 tablespoon soy sauce
Preparation
In a large skillet, stir-fry almonds in butter for 2 minutes or until lightly toasted. Add snow peas and mushrooms; stir-fry 2 minutes longer.
In a small bowl, combine the cornstarch, bouillon, water and soy sauce until smooth. Add to skillet; bring to a boil. Cook and stir for 1-2 minutes or until thickened.
