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Snap Pea & Cherry Tomato Stir-Fry

  • 25 m
  • 25 m
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


  • 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.
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