Sugar Snap and Snow Pea Stir-Fry

This week we will be beginning our Asian culinary adventure. This simple stir fry is a good start!Cashews add crunch and protein to this colorful stir-fry. You also can make the dish with frozen sugar snap and snow peas. Just add to the mix, and stir-fry a little longer than you would fresh peas.

Vegetarian times
Ingredient List

Serves 4

1 Tbs. low-sodium soy sauce
1 Tbs. toasted sesame oil
2 tsp. cornstarch
1/4 tsp chile-garlic sauce, such as sambal oelek, optional
1 Tbs. vegetable oil
1 medium red onion, halved, cut into wedges, and pulled apart (1 1/2 cups)
1 small yellow bell pepper, thinly sliced (1 1/2 cups)
1 cup raw unsalted cashews
1 Tbs. grated fresh ginger
8 oz. sugar snap peas
8 oz. snow pea pods
8 green onions, cut into 1-inch pieces


1. Whisk together soy sauce, sesame oil, cornstarch, chile-garlic sauce (if using), and 1/2 cup water in small bowl. Set aside.
2. Heat vegetable oil in wok over high heat. Add onion, bell pepper, cashews, and ginger, and stir-fry 2 to 3 minutes, or until onion and cashews begin to brown. Add snap peas, and stir-fry 1 minute. Add snow peas and green onions, and stir-fry 2 to 3 minutes more. Add soy sauce mixture, and cook 1 to 2 minutes more, or until sauce has thickened and vegetables are coated with sauce.

Nutritional Information

Per 2-cup serving: Calories: 324, Protein: 10g, Total fat: 20g, Saturated fat: 3g, Carbs: 30g, Cholesterol: mg, Sodium: 507mg, Fiber: 6g, Sugars: 10g

This is a great recipe for lunch. I did leave out the sesame oil because my husband is allergic to it. I added some tofu just because I had half a block left over, and if was fabulous! The cashews are a wonderful touch! My kids did not get a chance to taste it. I made it for my husband and me on one of our Friday afternoons off!

Serve with warm brown rice!


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