Title: Chinese Peas and Water Chestnuts
Categories: Vegetable Side Ethnic
Yield: 6 Servings

1	lb	Chinese peas
1		6 1/2 can water chestnuts
1/2	c	Sliced mushrooms

Remove the ends and strings from the peas, leaving the edible pod. Cook them in boiling water for five minutes. Drain the water chestnuts and slice them thinly. Saute the mushrooms in two tablespoons of butter for three minutes. Add the water chestnuts and the mushrooms to the peas, simmer together one minute more and serve immediately.

Taken from back of a 1974 calendar, from a local Hawaiian newspaper

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