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Cashew-Snow Pea Stir-Fry

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  20 Minutes
  4 servings, about 3/4 cup each
Radishes add a burst of color to this easy snow pea stir-fry and cooking them tames their spiciness.
1 tablespoon  reduced-sodium soy sauce
1 tablespoon  rice vinegar
1 teaspoon  chile-garlic sauce (see Note)
2 teaspoons  toasted sesame oil
1 tablespoon  minced fresh ginger
3 cups  snow peas (about 9 ounces), trimmed
3/4 cup  trimmed and quartered radishes (about 1 bunch)
4   scallions, cut into 1/2-inch pieces
3 tablespoons  unsalted cashews, toasted (see Tip)

Ingredient Note: Chile-garlic sauce is a blend of ground chiles, garlic and vinegar. It can be found in the Asian section of large supermarkets. Refrigerate for up to 1 year. Kitchen Tip: To toast nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Cashew-Snow Pea Stir-Fry Recipe at
Combine soy sauce, vinegar and chile-garlic sauce in a small bowl.

Heat oil in a wok or large skillet over medium-high heat. Add ginger; cook until fragrant, about 30 seconds. Add snow peas, radishes and scallions; cook, stirring frequently, until the peas are tender-crisp, 2 to 4 minutes. Add the sauce and stir to coat well. Remove from the heat; stir in cashews.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 05/01/2010
Nutrition Facts per Serving
Yield:   4 servings, about 3/4 cup each
Calories: 90
Fat, Saturated: 1g
Fiber: 2g
Carbohydrates, Total: 8g
Sodium: 185mg
% Cal. from Fat: 50%
Fat. Total: 5g
Protein: 3g
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