Snap Pea & Cherry Tomato Stir-Fry

Snap Pea & Cherry Tomato Stir-Fry

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From the EatingWell Kitchen

Serve this lightly spicy, colorful vegetable side recipe with grilled shrimp or salmon. You can also use snow peas or a mix of the two.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame seeds
  • 2 teaspoons chile-garlic sauce
  • 2 tablespoons toasted sesame oil
  • 4 cups snap peas (about 12 ounces), trimmed
  • 1 pint cherry or grape tomatoes
  • ¼ teaspoon salt


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  1. Whisk soy sauce, vinegar, sesame seeds and chile-garlic sauce in a large bowl; place near the stove. Place a large carbon-steel wok or large skillet over high heat until very hot. Swirl in oil and add snap peas and tomatoes. Sprinkle with salt and stir-fry until the peas are tender-crisp and the tomatoes are softened, 4 to 5 minutes. Transfer to the bowl with the soy sauce mixture; toss to combine.
  • 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.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 127 calories; 8 g fat(1 g sat); 3 g fiber; 11 g carbohydrates; 4 g protein; 49 mcg folate; 0 mg cholesterol; 5 g sugars; 0 g added sugars; 1,557 IU vitamin A; 62 mg vitamin C; 68 mg calcium; 2 mg iron; 347 mg sodium; 386 mg potassium
  • Nutrition Bonus: Vitamin C (103% daily value), Vitamin A (31% dv)
  • Carbohydrate Servings: ½

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