Sugar Snap Peas With Sesame And Toasted Cashews

Image: The Best of Rose Reisman/Whitecap

Serves 6

INGREDIENTS

  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp low-sodium soy sauce
  • ½ tsp minced fresh garlic
  • 1 tsp vegetable oil
  • 1 lb snow peas, trimmed
  • 2 tbsp chopped toasted cashews
  • 1 tbsp toasted sesame seeds

INSTRUCTIONS

  1. Combine the honey, vinegar, sesame oil, soy sauce and garlic in a small bowl. Set aside.
  2. Heat the vegetable oil in a large non-stick skillet over medium-high heat. Add the snow peas and cook until tender-crisp, about 3 minutes. Pour the sauce over the peas and cook until heated through. Serve immediately, garnished with cashews and sesame seeds.

Rose’s tip
If you add some cooked tofu cubes to this dish, you have an entire vegetarian meal.

Health tip
Always use low-sodium soy sauce because of the high levels of sodium in regular soy sauce. One tablespoon of regular soy sauce has 900 mg of sodium, whereas the low sodium version has only 500 mg.

If you’ve resolved to eat better this year, then you’ll want to pick up this best-of-collection from Rose Reisman, who for more than 20 years has helped Canadians eat healthily. Her more than 16 cookbooks, catering business, and menu items at the Pickle Barrel restaurant chain prove that nutritious dishes can be packed with great taste. The Best of Rose Reisman also includes all-new recipes, along with her signature health tips. – Chris Daniels
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