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Sugar Snap and Snow Pea Stir-Fry
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Vegetarian Times
| 1 Tbs. | low-sodium soy sauce |
| 1 Tbs. | toasted sesame oil |
| 2 tsp. | cornstarch |
| 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 |
Directions
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.
Nutritional Information
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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