Cashew-Snow Pea Stir-Fry

By Dianne Godfrey.
 Date: Dec. 6th, 2019 - 1:00 PM

Ingredients

1 tablespoon reduced-sodium soy sauce

1 tablespoon rice vinegar

1 teaspoon chili-garlic sauce. Chili-garlic sauce is a blend of ground chilis, garlic and vinegar. It can be found in the Asian section of most grocery stores.

2 teaspoons toasted sesame oil

1 tablespoon minced fresh ginger

3 cups snow peas (about 9 ounces), trimmed

¾ cup trimmed and quartered radishes (about 1 bunch)

4 scallions, cut into ½-inch pieces

3 tablespoons unsalted cashews, toasted. To toast the cashews, place in a small dry skillet and cook over medium-low heat, stirring constantly until fragrant and lightly browned, 2 to 4 minutes.

Preparation

  1. Combine soy sauce, vinegar and chili-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.

Cashew-Snow Pea Stir-Fry