Asian flavorings elevate a summer veggie side dish.

Recipe by Cooking Light June 2012


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

Recipe Summary

22 mins
22 mins
Serves 6 (serving size: about 2/3 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

Chef's Notes

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Nutrition Facts

79 calories; fat 2.4g; saturated fat 0.2g; mono fat 1.3g; poly fat 0.8g; protein 2.5g; carbohydrates 8g; fiber 2g; iron 0.8mg; sodium 153mg; calcium 52mg.