Photo: Romulo Yanes; Food Styling: Simon Andrews; Prop Styling: Helen Crowther

Snap Pea And Pea Shoot Stir Fry With Gingery Orange Sauce
Original recipe source:

Ingredients (Serves 6):

1/4 cup fresh orange juice
2 tablespoons soy sauce (GIS Recommends: Yamaroku 4 Years Aged Soy Sauce "Tsuru Bishio")
1 1/4 teaspoons cornstarch
1 teaspoon ground ginger
1 teaspoon cider vinegar
1 teaspoon dark sesame oil
1/2 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
2 teaspoons canola oil
1/3 cup sliced red bell pepper
1 pound sugar snap peas, trimmed
2 cups pea shoots


1. Combine the first 7 ingredients in a small bowl, and stir well with a whisk.

2. Heat a wok or large, heavy skillet over medium-high heat. Add canola oil to pan, swirling to coat. Add bell pepper and peas; stir-fry 2 minutes. Stir in juice mixture; cook 1 minute or until thick and bubbly, stirring constantly. Top with pea shoots. Serve immediately.