Ingredients
1/3 cup chicken broth
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon minced peeled fresh ginger
2 tablespoons canola oil
8 ounces snow peas, strings removed
1 8 ounce can of sliced water chestnuts, drained
1 8 ounce can of straw mushrooms, drained
Preparation
Mix broth, soy sauce, vinegar and ginger in a small bowl. In a wok or heavy skillet heat oil on high until hot but not smoking. Add snow peas and stir-fry for 30 seconds. Add broth mixture and cook stirring constantly for 1 1/2 minutes or until liquid has evaporated. Stir in waterchestnuts and mushrooms, stir for another 30 seconds to 1 minute just to heat
