Foodie Friday | Sugar Snaps & Snow Peas Stir Fry

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Here is a delightful crunchy recipe perfect for the warm weekend from our friends at Vegetarian Times.

Sugar Snaps & Snow Peas Stir Fry

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.

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