Radishes add a burst of color to this easy snow pea stir-fry; cooking them tames their spiciness.
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon chili-garlic sauce (see Note)
- 2 teaspoons toasted sesame oil
- 1 tablespoon minced fresh ginger
- 3 cups now peas (about 9 ounces), trimmed
- 3/4 cup rimmed and quartered radishes (about 1 bunch)
- 4 scallions, cut into 1/2-inch pieces
- 3 tablespoons unsalted cashews, toasted (see Tip)
Combine the soy sauce, vinegar and chili-garlic sauce in a small bowl.
Heat the oil in a wok or large skillet over medium-high heat. Add the ginger; cook until fragrant, about 30 seconds. Add the 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.
Tip: <br>Ingredient Note: Chili-garlic sauce is a blend of ground chilies, garlic and vinegar. It can be found in the Asian section of large supermarkets. Refrigerate for up to 1 year. 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.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
90 calories; 5g total fat; 1g total saturated fat; 0mg cholesterol; 185mg sodium; 8g carbohydrates; 2g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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