Sugar Snap and Snow Pea Stir-Fry

Sugar Snap and Snow Pea Stir-Fry From Vegetarian Magazine

Serves 4

30 minutes or fewer

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.

1 Tbs. low-sodium soy sauce
1 Tbs. toasted sesame oil
2 tsp. cornstarch
¼ 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 ½ cups)
1 small yellow bell pepper, thinly sliced (1 ½ 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.