Instructions: In a preheated medium skillet, place oil, soy sauce and garlic. Cook over low heat until garlic has browned. Add peas, bamboo shoots and water chestnuts. Toss and cook over high heat for 1 minute. Dissolve bouillon cube over medium heat for 2 minutes. Combine cornstarch and 1 teaspoon cold water. Stir into peas and cook, uncovered, over high heat until sauce thickens, about 1 minute. Do not over cook.

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