nutritional information

Per 2-cup serving:

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

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