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Cashew-Snow Pea Stir-Fry

May/June 2010

Your rating: None Average: 3.4 (26 votes)

Radishes add a burst of color to this easy snow pea stir-fry and cooking them tames their spiciness.


Cashew-Snow Pea Stir-Fry

Makes: 4 servings, about 3/4 cup each

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Ingredients

  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon chile-garlic sauce (see Note)
  • 2 teaspoons toasted sesame oil
  • 1 tablespoon minced fresh ginger
  • 3 cups snow peas (about 9 ounces), trimmed
  • 3/4 cup trimmed and quartered radishes (about 1 bunch)
  • 4 scallions, cut into 1/2-inch pieces
  • 3 tablespoons unsalted cashews, toasted (see Tip)

Preparation

  1. Combine soy sauce, vinegar and chile-garlic sauce in a small bowl.
  2. Heat oil in a wok or large skillet over medium-high heat. Add ginger; cook until fragrant, about 30 seconds. Add snow peas, radishes and scallions; cook, stirring frequently, until the peas are tender-crisp, 2 to 4 minutes. Add the sauce and stir to coat well. Remove from the heat; stir in cashews.

Tips & Notes

  • Ingredient Note: Chile-garlic sauce is a blend of ground chiles, garlic and vinegar. It can be found in the Asian section of large supermarkets. Refrigerate for up to 1 year.
  • Kitchen Tip: To toast nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition

Per serving: 90 calories; 5 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 8 g carbohydrates; 0 g added sugars; 3 g protein; 2 g fiber; 185 mg sodium; 236 mg potassium.

Nutrition Bonus: Vitamin C (57% daily value)

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 1 fat


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