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

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

Preparation

1. 1. Combine the first 7 ingredients in a small bowl, and stir well with a whisk.
2. 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.