This recipe allows you to work ahead, so there's less cooking to do when you're pressed for time.

Ingredients:	1/2 cup chopped onion 2 cups sliced mushrooms 1 can water chestnuts, sliced 1/4 cup soy sauce 2 tablespoons butter 2 bags frozen petite peas (defrosted)
Directions:	1.  Saute the onion, mushrooms and water chestnuts. 2.  Allow the moisture in the pan to evaporate and add the soy sauce. Toss to coat vegetables. 3.  Refrigerate to this point for up to three days. When you're ready to serve... defrost the peas, heat the mushroom mixture and toss the peas to coat with the mixture. Heat until the peas are cooked through. (You can microwave the peas and then toss with the mushrooms). Serves 8.