What's For Dinner Tonight?

Sugar Snap And Snow Pea Stir-Fry

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
Yield: Serves 4
Keywords: Vegetarian Stir Fry,
Attribution: VegetarianTimes.com
Description: 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. Whisk together soy sauce, sesame oil, cornstarch, chile-garlic sauce (if using), and ½ 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.

Calories 324
Protein 10g
Total Fat 20g
Saturated Fat 3g
Carbs 30g
Cholesterol 0mg
Sodium 507mg
Fiber 6g
Sugar 10g