Asian flavorings elevate a summer veggie side dish.
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
How to Make It
Combine the first 7 ingredients in a small bowl, and stir well with a whisk.
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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