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.

EatingWell Test Kitchen
Advertisement

Ingredients

Directions

  • 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.

    Advertisement

Tips

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 Facts

127 calories; 8.3 g total fat; 1.2 g saturated fat; 347 mg sodium. 386 mg potassium; 10.6 g carbohydrates; 3.5 g fiber; 5 g sugar; 3.9 g protein; 1557 IU vitamin a iu; 62 mg vitamin c; 49 mcg folate; 68 mg calcium; 2 mg iron; 40 mg magnesium;