1/2 c. water
1 tbsp. gf soy sauce (beef broth)
1/2 tsp. tapioca starch
1 tsp. gf bouillon powder (or crushed cubes)
2 tbsp. cf butter sub
2 tbsp. slivered pea pods
1 (4 oz.) can of sliced mushrooms drained
Recipe
Combine water, soy sauce, tapioca starch and bouillon granules. Set aside. Melt butter, add almonds, stir fry 2 minutes or until lightly browned. Add the pea pods; stir fry 2 minutes more. Stir in the mushrooms. Stir tapioca starch mixture; add to pea pods in skillet. Cook
and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more.