Cashew-Snow Pea Stir-Fry

Radishes add a burst of color to this easy snow pea stir-fry and cooking them tames their spiciness.

 

4 servings, about 3/4 cup each     

Active Time: 20 minutes

Total Time: 20 minutes

Ingredients

  • 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)

Preparation

  1. Combine soy sauce, vinegar and chile-garlic sauce in a small bowl.
  2. 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.

Nutrition

Per serving : 90 Calories; 5 g Fat; 1 g Sat; 3 g Mono; 0 mg Cholesterol; 8 g Carbohydrates; 3 g Protein; 2 g Fiber; 185 mg Sodium; 236 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 1 fat

Tips & Notes

  • 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.