Snap Pea and Pea Shoot Stir-Fry with Gingery Orange Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Asian flavorings elevate a summer veggie side dish. 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 |
Directions:
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.
|
|