Radishes add a burst of color to this easy snow pea stir-fry and cooking them tames their spiciness.

1 tablespoon reduced-sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon chile-garlic sauce (see Cooking Tip)
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 Cooking 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.

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.