4 to 5 fresh garlic cloves, minced

1/2 pound pea pods, trim ends, remove strings

5 ounces bamboo shoots, sliced, drained

8 ounces water chestnuts, drained, sliced

1/4 C. canned or fresh chicken broth

2 tsp. soy sauce

1 tsp. cornstarch

2 tsp. water

 

Heat oil in a large skillet or wok.  Sauté garlic until light brown.  Add peas, bamboo shoots and water chestnuts.  Stir-fry one minute.  Add chicken broth and soy sauce.  Cover and cook another minute.  Combine cornstarch and water.  Stir into skillet.  Cook over high heat until sauce thickens and appears glossy, about 1 minute.