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

Photo: Romulo Yanes; Food Styling: Simon Andrews; Prop Styling: Helen Crowther
Hands-on time 22 mins
Total time 22 mins
Yield Serves 6 (serving size: about 2/3 cup)
Asian flavorings elevate a summer veggie side dish.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.