Snow Pea and Radish Stir Fry with Almonds
Prep time
Cook time
Total time
A simple stir fry of sweet Snow Peas and crisp radishes brings vibrant color and fresh flavors to healthy weekday dinners or festive Chinese New Year celebrations.
Serves: 4 servings
  • 1 tablespoon reduced-sodium soy sauce*
  • 1 tablespoon rice vinegar
  • 1 teaspoon Asian (roasted) sesame oil
  • ⅛ teaspoon dried red chile pepper flakes
  • 1 tablespoon sunflower oil
  • 1 tablespoon minced unpeeled fresh ginger
  • 2 large garlic clove, minced
  • 10 ounces snow peas (Chinese peas)
  • ¾ cup trimmed and quartered (lengthwise) radishes
  • 3 green onions, cut into ½ inch pieces on the diagonal (including the green stalks)
  • 2 tablespoons slivered almonds, toasted
  • sesame seeds (optional garnish)
  1. In a small bowl, combine the soy sauce, vinegar, sesame oil, and chile flakes; stir to combine and set aside.
  2. Heat a wok or large deep skillet on high heat. Add the sunflower oil and tilt to cover the bottom and sides. When the oil is hot, but not smoking, add the ginger and garlic. Cook, stirring, for about 30 seconds; do not let them brown. Add the peas, radishes, and onions. Cook, stirring frequently, until the peas and onions are tender-crisp, about 2-4 minutes. Add the sauce and toss to combine. Remove from heat.
  3. Add the almonds and, if using, the sesame seeds. Toss and serve over cooked brown rice, if desired.
For best results, even this simple dish requires the standard stir fry protocol of having all your ingredients cut, measured, and ready to go.

*I use Coconut Aminos which has no soy and far less sodium than even reduced-sodium soy sauce. It's also paleo friendly. The original recipe called for canola oil which I avoid as most canola oils are not GMO-free.

Adapted from Melissa's 50 Best Plants on the Planet by Cathy Thomas.
Recipe by She's Cookin' | food and travel at