Cashews add crunch and protein to this colorful stir-fry. You also can make the dish with frozen sugar snap and snow peas. Just add to the mix, and stir-fry a little longer than you would fresh peas.
- 1 Tbs. low-sodium soy sauce
- 1 Tbs. toasted sesame oil
- 2 tsp. cornstarch
- ¼ tsp chile-garlic sauce, such as sambal oelek, optional
- 1 Tbs. coconut oil
- 1 medium red onion, halved, cut into wedges, and pulled apart (1 ½ cups)
- 1 small yellow bell pepper, thinly sliced (1 ½ cups)
- 1 cup raw unsalted cashews
- 1 Tbs. grated fresh ginger
- 8 oz. sugar snap peas
- 8 oz. snow pea pods
- 8 green onions, cut into 1-inch pieces
- Whisk together soy sauce, sesame oil, cornstarch, chile-garlic sauce (if using), and ½ cup water in small bowl.
- Set aside.
- Heat coconut oil in wok over high heat.
- Add onion, bell pepper, cashews, and ginger, and stir-fry 2 to 3 minutes, or until onion and cashews begin to brown.
- Add snap peas, and stir-fry 1 minute.
- Add snow peas and green onions, and stir-fry 2 to 3 minutes more.
- Add soy sauce mixture, and cook 1 to 2 minutes more, or until sauce has thickened and vegetables are coated with sauce.