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Sugar Snap and Snow Pea Stir-Fry
Nb persons: 4
Source: Vegetarian Times
|1 Tbs.||low-sodium soy sauce|
|1 Tbs.||toasted sesame oil|
|1/4 tsp||chile-garlic sauce, such as sambal oelek, optional|
|1 Tbs.||vegetable oil|
|1 medium||red onion, halved, cut into wedges, and pulled apart (1 1/2 cups)|
|1 small||yellow bell pepper, thinly sliced, (1 1/2 cups)|
|1 cup||raw unsalted cashews|
|1 Tbs.||grated fresh ginger|
|8 oz.||sugar snap peas|
|8 oz.||snow pea pods|
|8||green onions, cut into 1-inch pieces|
1. Whisk together soy sauce, sesame oil, cornstarch, chile-garlic sauce (if using), and 1/2 cup water in small bowl. Set aside.
2. Heat vegetable oil in wok over high heat. Add onion, bell pepper, cashews, and ginger, and stir-fry 2 to 3 minutes, or until onion and cashews begin to brown. Add snap peas, and stir-fry 1 minute. Add snow peas and green onions, and stir-fry 2 to 3 minutes more. Add soy sauce mixture, and cook 1 to 2 minutes more, or until sauce has thickened and vegetables are coated with sauce.
Per 2-cup serving: Calories: 324, Protein: 10g, Total fat: 20g, Saturated fat: 3g, Carbs: 30g, Cholesterol: mg, Sodium: 507mg, Fiber: 6g, Sugars: 10g
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