Instructions: Dissolve bouillon cube in boiling water, then set aside. Combine cornstarch in cold water and set aside. Heat oil and soy sauce over low heat in a large skillet or wok and add garlic. Saute until brown. Add snow peas, bamboo shoots, water chestnuts and mushrooms and stir-fry for 1 minute over high heat. Add chicken bouillon and cornstarch mixtures and stir until thickened, about 1 minute.

Yield: 4 servings.

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