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

Source: EatingWell Magazine, May/June 2010




Ingredient Checklist


Instructions Checklist
  • Combine soy sauce, vinegar and chile-garlic sauce in a small bowl.

  • 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.


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.

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

about 3/4 cup
90 calories; protein 3g; carbohydrates 8.4g; dietary fiber 2.2g; sugars 3g; fat 5.5g; saturated fat 1g; vitamin a iu 664.7IU; vitamin c 34.5mg; folate 39.5mcg; calcium 40.4mg; iron 1.8mg; magnesium 35.2mg; potassium 236.3mg; sodium 184.8mg; thiamin 0.1mg.

1 vegetable, 1 fat