Gingered Peas And Water Chestnuts Recipes

GINGERED PEAS AND WATER CHESTNUTS

Steps:

• Set aside 1/4 cup broth. In a large saucepan, combine the vegetables, butter, seasonings and remaining broth. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes. , In a small bowl, 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.

GINGERED PEAS AND WATER CHESTNUTS

Steps:

• 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.

SNOW PEAS WITH WATER CHESTNUTS

Steps:

• Wash fresh snow peas if using; trim the ends and string.
• Defrost snow peas and dry on paper towels.
• Melt butter in a wok or lg skillet and add the peas, water chestnuts, garlic, salt, pepper and lemon juice.
• Cook over high heat, stirring, until veggies are tender crisp. Serve immediately.

GINGERED PEAS AND WATER CHESTNUTS

Steps:

• 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.

QUICK AND EASY PEAS & WATER CHESTNUTS

Steps:

• In a 2 quart dish, combine peas and water; cover and microwave on HIGH for 7 minutes.
• Stir in remaining ingredients.
• Cover and microwave again on HIGH for 3 minutes or until heated through.
• Add salt to taste, if necessary.

ASIAN CHICKEN AND WATER CHESTNUT PATTIES

Steps:

• Pulse chicken in a food processor until coarsely chopped and transfer to a large bowl. Add water chestnuts, scallions, and jalapeño to processor and pulse until finely chopped, then add to chicken along with cilantro and salt. Stir together with your hands until just combined.
• Form mixture into 18 (2-inch-diameter) patties on a baking sheet, then thread 3 patties through their sides onto each skewer.
• Heat 1 teaspoon oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then transfer 3 skewers of patties using a large metal spatula to skillet and cook until golden and just cooked through, about 3 minutes on each side. Transfer to a platter and keep warm, covered with foil. Add remaining teaspoon oil to skillet and cook remaining patties in same manner.