- 1 (14.5 ounce) can chicken broth
- 2 (10 ounce) packages frozen peas
- 1 (8 ounce) can sliced water chestnuts, drained and halved
- 1 (4 ounce) jar whole mushrooms, drained
- 5 green onions, cut into 1/2-inch slices
- 2 tablespoons butter or margarine
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/8 teaspoon garlic salt
- 1/8 teaspoon pepper
- 1/8 teaspoon ground nutmeg
- 2 tablespoons cornstarch
- 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.