Cashew-Snow Pea Stir-Fry

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

 Cashew-Snow Pea Stir-Fry
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 20 minutes

  • 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)

Directions
  1. 4 servings, about 3/4 cup each

  2. Combine soy sauce, vinegar and chile-garlic sauce in a small bowl.

  3. 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.

  4. 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.

  5. 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.


Nutritional Facts

Servings
4
Per serving
Calories
90
Carbohydrates
8g
Fat
5g
Saturated Fat
1g
Monounsaturated Fat
3g
Protein
3g
Cholesterol
0mg
Dietary Fiber
2g
Potassium
236mg
Sodium
185mg
Added Sugars
0g
Exchanges
1 vegetable
1 fat
Carbohydrate Servings
1/2
Vitamin C (57% daily value).

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