Sugar Snap and Snow Pea Stir-Fry

• 1 Tbs. low-sodium soy sauce
• 1 Tbs. toasted sesame oil
• 2 tsp. cornstarch
• 1/4 tsp chile-garlic sauce, such as sambal oelek, optional
• 1 Tbs. vegetable oil
• 1 medium red onion, halved, cut into wedges, and pulled apart (1 1/2 cups)
• 1 small yellow bell pepper, thinly sliced (1 1/2 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

1. Whisk together soy sauce, sesame oil, cornstarch, chile-garlic sauce (if using), and 1/2 cup water in small bowl.
2. Set aside.
3. Heat vegetable oil in wok over high heat.
4. Add onion, bell pepper, cashews, and ginger, and stir-fry 2 to 3 minutes, or until onion and cashews begin to brown.
5. Add snap peas, and stir-fry 1 minute.
6. Add snow peas and green onions, and stir-fry 2 to 3 minutes more.
7. Add soy sauce mixture, and cook 1 to 2 minutes more, or until sauce has thickened and vegetables are coated with sauce.

soy sauce, sesame oil, cornstarch, chilegarlic sauce, vegetable oil, red onion, yellow bell pepper, unsalted cashews, ginger, sugar snap peas, snow pea pods, green onions

Taken from www.vegetariantimes.com/recipe/sugar-snap-and-snow-pea-stir-fry/ (may not work)