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Snap Pea & Cherry Tomato Stir-Fry
EatingWell Test 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.
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
1Whisk 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.