Nutrition per serving may change if servings are adjusted.
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
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.
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; 420 mg sodium; 386 mg potassium
Vitamin C (103% daily value), Vitamin A (31% dv)