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

Photo: Romulo Yanes; Food Styling: Simon Andrews; Prop Styling: Helen Crowther

Asian flavorings elevate a summer veggie side dish.

Yield: Serves 6 (serving size: about 2/3 cup)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 22 Minutes
Total: 22 Minutes

Nutritional Information

Amount per serving
  • Calories: 79
  • Fat: 2.4g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.8g
  • Protein: 2.5g
  • Carbohydrate: 8g
  • Fiber: 2g
  • Cholesterol: 0.0mg
  • Iron: 0.8mg
  • Sodium: 153mg
  • Calcium: 52mg

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.
Note:

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.

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