Please note that all articles written by Kyle. J. Norton are for information and education only, please consult with your doctor or related field specialist before applying.
" Let Food Be Your Medicine, Let Medicine Be Your Food" Hippocrates (460-377 BC)
Posted and From EatingWell: May/June 2010 (Source)
Radishes add a burst of color to this easy snow pea stir-fry and cooking them tames their spiciness.
4 servings, about 3/4 cup each
1 tablespoon reduced-sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon chile-garlic sauce (see Note)
2 teaspoons toasted sesame oil
1 tablespoon minced fresh ginger
3 cups snow peas (about 9 ounces), trimmed
3/4 cup trimmed and quartered radishes (about 1 bunch)
4 scallions, cut into 1/2-inch pieces
3 tablespoons unsalted cashews, toasted (see Tip)
Combine soy sauce, vinegar and chile-garlic sauce in a small bowl.
Heat oil in a wok or large skillet over medium-high heat. Add ginger; cook until fragrant, about 30 seconds. Add snow peas, radishes and scallions; cook, stirring frequently, until the peas are tender-crisp, 2 to 4 minutes. Add the sauce and stir to coat well. Remove from the heat; stir in cashews.
Tips & Notes
Ingredient Note: Chile-garlic sauce is a blend of ground chiles, garlic and vinegar. It can be found in the Asian section of large supermarkets. Refrigerate for up to 1 year.
Kitchen Tip: To toast nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Per serving:90 calories; 5 g fat ( 1 g sat , 3 g mono ); 0 mg cholesterol; 8 g carbohydrates; 0 g added sugars; 3 g protein; 2 g fiber; 185 mg sodium; 236 mg potassium.