Cashew-Snow Pea Stir-Fry

May/June 2010

Your rating: None Average: 3.3 (43 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

3 Reviews for Cashew-Snow Pea Stir-Fry

Doesn't reheat well

I live alone and use eatingwell recipes extensively for multiple servings over several days. I generally only cook a couple of times a week and after making a recipe portion out 4 portions and eat one, carefully storing the others in individual containers for 3 later meals. Almost everything on here works well for this, but this side dish just doesn't - the radishes lose their flavor and the cashews get soggy and everything gets tasteless only the very next day. Also, it's very difficult to get radishes and toasted cashews and snow peas to come together in one bite and the sauce just runs to the bottom and doesn't really add any flavor. I suppose you could use a spoon if you tried hard enough but it didn't work for me. This was the rare recipe I'm deleting and not ever making again.

Unusual side dish
Surprisingly good!

I substituted peanuts for cashews, because I didn't have cashews. It would be even better with cashews! Otherwise I followed the recipe as written and we loved it. I think it would be a great side dish with pork fried rice or vegetable fried rice.

Unique, good flavor, visually appealing
As delicious as it looks

This recipe is definitely worth the time. The most time consuming part was trimming the snow peas. I modified this recipe and cooked with 2 teaspoons of coconut oil instead. I added 1 teaspoon of sesame oil to the sauce mixture.

Delicious, healthy and tasty

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