Asian style sugar snap peas and baby carrots
Asian style sugar snap peas and baby carrots

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, asian style sugar snap peas and baby carrots. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Asian style sugar snap peas and baby carrots is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Asian style sugar snap peas and baby carrots is something which I’ve loved my whole life.

Easy to prepare and full of flavor, these wonderfully sweet sugar snap peas are a great accompaniment to your favorite Asian-inspired entrées. This seasonal veggie side dish with carrots and sugar snap peas is flavorful and perfect for spring cooking. The sugar snap peas and garlic are added in the last few minutes of cooking, keeping the colors and flavors bright.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook asian style sugar snap peas and baby carrots using 9 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Asian style sugar snap peas and baby carrots:
  1. Make ready 1/2 lb sugar snap peas (stringless)
  2. Get 12 oz bag baby carrots
  3. Prepare 1 clove garlic minced
  4. Make ready 1 tbsp soybean oil
  5. Get 2 tbsp water
  6. Make ready 1 tsp rice vinegar
  7. Prepare 2 dash cayenne pepper
  8. Get salt
  9. Prepare 1/4 cup brown sugar

Stir in soy sauce, garlic pepper seasoning and ginger. Try it with flank steak or roasted chicken, simple broiled salmon, and definitely with Asian-themed main dishes. These peas are also delicious chilled, and they rewarm well, so they're a. I used sugar snap peas fresh picked from my garden and they retained their crunch even when I ate the leftovers later.

Steps to make Asian style sugar snap peas and baby carrots:
  1. In a skillet add the oil over medium high heat.
  2. Add the rest of the ingredients and stir so everything is coated well.
  3. Let cook uncovered for a couple minutes.
  4. Add the lid and let the veggies steam until they are tender with a bite to them. I don't like soft veggies, but if that's how you like to cook them go for it.
  5. Once they are done remove them from the skillet and key the liquid cook down for about a minute.
  6. Add veggies back to the pan just to coat them, then pour into a serving dish to cool before eating them.
  7. I served mine with sirloin pork steaks and white rice.

I love sugar snap peas and was so happy to come across this recipe. Usually we just have them with ranch dip at parties etc. So this Vegan Asian Stir Fry recipe is long overdue. Now you could add all sorts of different veggies and toppings but I love the combo of baby corn, bamboo shoot and sugar snap peas. I made this tonight and added pineapple because my toddler is obsessed with it.

So that’s going to wrap it up for this exceptional food asian style sugar snap peas and baby carrots recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!