Sugar Snap and Snow Pea Stir-Fry
Cashews add crunch and protein to this colorful stir-fry.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
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
- 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.
- Calories 324
- Carbohydrate Content 30 g
- Cholesterol Content 0 mg
- Fat Content 20 g
- Fiber Content 6 g
- Protein Content 10 g
- Saturated Fat Content 3 g
- Sodium Content 507 mg
- Sugar Content 10 g