nutritional information

Per 2-cup serving:

  • Calories: 324
  • Protein: 10 g
  • Total Fat: 20 g
  • Saturated Fat: 3 g
  • Carbohydrates: 30 g
  • Cholesterol: 0 mg
  • Sodium: 507 mg
  • Fiber: 6 g
  • Sugar: 10 g
Vegan

Sugar Snap and Snow Pea Stir-Fry

Sugar Snap and Snow Pea Stir-Fry

Serves 4

30 minutes or fewer

Cashews add crunch and protein to this colorful stir-fry. You also can make the dish with frozen sugar snap and snow peas. Just add to the mix, and stir-fry a little longer than you would fresh peas.
  • 1 Tbs. low-sodium soy sauce
  • 1 Tbs. toasted sesame oil
  • 2 tsp. cornstarch
  • ¼ 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 ½ cups)
  • 1 small yellow bell pepper, thinly sliced (1 ½ 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.

June 2011 p.77

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comments

This is amazing!! I reduced the onion to 1/3 an onion because I don't really care for them. I served with brown rice. So good and fresh. Even made great leftovers. Use fresh ginger--it really adds to the recipe.

Carolyn - 2012-03-05 20:01:36

Made this dish as a side to complement a couple other dishes & it was the star on my plate. My Mum who's non veg loved it too.

flyingvegan - 2011-09-01 19:51:09

Really quite good but I changed the sauce by leaving out the sesame oil and just using instead ancho chilis cooked down in olive oil. Also added brown sugar to the sauce. Also added some Anaheim chilis. Was kind of thick with the cornstarch. Used half peanuts too.

Anonymous - 2011-08-27 23:58:04

The corn starch didn't quite work for me,the sauce ended up a bit goopy. I would also add a LOT more ginger since I could hardly taste it.

Connie - 2011-06-27 13:17:22

Looks good

Stephanie Floyd - 2011-06-15 16:35:28

This is absolutely delicious. I made a few substitutions out of necessity: toasted, salted cashews,but rinsed first, and added chopped garlic and red chili sauce because I didn't have any sambal oelek. This meal was just delicious. My husband and I split it between the two of us and didn't have any leftovers, but we ate this exclusively with no sides or other dishes. I highly recommend this.

Liz - 2011-06-07 21:03:33

Judith! Probably most from the cashews. Since the recipe adds 1 cup and makes 4 servings, 1/4 cup has 14g of fat. Then some of the rest is from the oils.

Sabrina - 2011-05-26 20:13:22

absolutely delicious!

Meggie - 2011-05-25 18:23:01

I made this a few days ago and it was great!

Annie - 2011-05-22 14:46:29

I'm surprised it's so high in fat? Is it the cashews?

Judith - 2011-05-21 12:45:51

I used the fresh ones but I'm sure you can use frozen ones as long as you give them enough time to thaw. The best part of this dish is the sauce! yummy!

Brandi - 2011-05-18 12:34:00

It says at the top that you can use either Leslie

Bonnie - 2011-05-17 10:38:26

Are the snap peas and snow peas fresh vegetables or frozen?

Leslie - 2011-05-16 13:46:20

For those concerned with fat from the nuts, recently saw a Dr Oz show where he advised not to be too concerned about the fat content of the nuts because we don't digest all the nut anyway, so some of the fat is not absorbed.

BettyW - 2011-09-09 08:15:48