1/2 cup roasted salted cashews, coarsly chopped, plus whole ones
Freshly gound black pepper, to taste
Instructions
Heat oil in a large nonstick skillet or wok over medium high heat. Add snow peas and cook, tossing them in the skillet or stirring constantly until bright green and the edges are beginning to brown, 4 to 5 minutes.
Mix the rice vinegar and soy sauce in a small bowl. Pour the liquid into the skillet and cook until some of the liquid evaporates, about 1 minute. Toss in the cashews and a few grinds of black pepper and stir the vegetables until evenly coated and hot.
Transfer to a serving platter, sprinkle whole cashews over the top, and serve immediately.
NOTE- Chopped shallots are great in this dish, just throw them in with the snow peas and keep moving them so they don't scorch. Some chopped baby corn would add a colorful, nutritious crunch with the cashews.
Originally Submitted
4/15/2011
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