Combine water, soy sauce, cornstarch & instant chicken bouillon together. Set aside. Melt butter in 10-inch skillet. Add almonds. Stir fry 2 minutes or until lightly browned. Add pea pods & stir fry 2 minutes more. Stir in mushrooms. Stir in cornstarch mixture & add to pea pods in skillet. Cook & stir until thickened & bubbly. Cook & stir 1-2 minutes more. Serves 3-4.

Betty Barrow

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, Ar 72390. Downloaded from Glen's Mm Recipe Archive,