Recipe Image

Cashew-Snow Pea Stir-Fry

  • 20 m
  • 20 m
EatingWell Test Kitchen
“Radishes add a burst of color to this easy snow pea stir-fry and cooking them tames their spiciness.”


    • 1 tablespoon reduced-sodium soy sauce
    • 1 tablespoon rice vinegar
    • 1 teaspoon chile-garlic sauce (see Note)
    • 2 teaspoons toasted sesame oil
    • 1 tablespoon minced fresh ginger
    • 3 cups snow peas (about 9 ounces), trimmed
    • ¾ cup trimmed and quartered radishes (about 1 bunch)
    • 4 scallions, cut into ½-inch pieces
    • 3 tablespoons unsalted cashews, toasted (see Tip)


  • 1 Combine soy sauce, vinegar and chile-garlic sauce in a small bowl.
  • 2 Heat oil in a wok or large skillet over medium-high heat. Add ginger; cook until fragrant, about 30 seconds. Add snow peas, radishes and scallions; cook, stirring frequently, until the peas are tender-crisp, 2 to 4 minutes. Add the sauce and stir to coat well. Remove from the heat; stir in cashews.
  • Ingredient Note: Chile-garlic sauce is a blend of ground chiles, garlic and vinegar. It can be found in the Asian section of large supermarkets. Refrigerate for up to 1 year.
  • Kitchen Tip: To toast nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
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