Snap Pea and Pea Shoot Stir-Fry with Gingery Orange Sauce

Snap Pea and Pea Shoot Stir-Fry with Gingery Orange Sauce Recipe
Photo: Romulo Yanes; Food Styling: Simon Andrews; Prop Styling: Helen Crowther
Asian flavorings elevate a summer veggie side dish.


Serves 6 (serving size: about 2/3 cup)
Total time: 22 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 22 Minutes
Total: 22 Minutes

Nutritional Information

Calories 79
Fat 2.4 g
Satfat 0.2 g
Monofat 1.3 g
Polyfat 0.8 g
Protein 2.5 g
Carbohydrate 8 g
Fiber 2 g
Cholesterol 0.0 mg
Iron 0.8 mg
Sodium 153 mg
Calcium 52 mg


1/4 cup fresh orange juice
2 tablespoons lower-sodium soy sauce
1 1/4 teaspoons cornstarch
1 teaspoon ground ginger
1 teaspoon cider vinegar
1 teaspoon dark sesame oil
1/2 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
2 teaspoons canola oil
1/3 cup sliced red bell pepper
1 pound sugar snap peas, trimmed
2 cups pea shoots


1. Combine the first 7 ingredients in a small bowl, and stir well with a whisk.

2. Heat a wok or large, heavy skillet over medium-high heat. Add canola oil to pan, swirling to coat. Add bell pepper and peas; stir-fry 2 minutes. Stir in juice mixture; cook 1 minute or until thick and bubbly, stirring constantly. Top with pea shoots. Serve immediately.


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