Asian flavorings elevate a summer veggie side dish.
Cooking Light JUNE 2012
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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