Ingredients
- 1 tablespoon reduced-sodium soy sauce, tamari or Braggs
- 1 tablespoon rice vinegar
- 1 teaspoon chili-garlic sauce (see Note)
- 2 teaspoons toasted sesame oil
- 1 tablespoon minced fresh ginger
- 3 cups snow peas (about 9 ounces), trimmed
- 3/4 cup trimmed and quartered radishes (about 1 bunch)
- 4 scallions, cut into 1/2-inch pieces
- 3 tablespoons unsalted cashews, toasted (see Tip)
- (Optional- Sprinkle raw or toasted sesame seeds on top once you have finished cooking).
Directions
Combine soy sauce, vinegar and chili-garlic sauce in a small bowl. 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.
Kitchen Tip: To toast nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.