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Everybody enjoys the idea of taking a seat to a tasty home-cooked dish, but with today's busy routines, it can be more challenging than ever before to discover the moment to place one together. The good news is, help is out there, the Asian style sugar snap peas and baby carrots recipe and suggestions in this article will aid you created well balanced meals for your household in a remarkably, short time.

Use sugar snap peas (stringless).
Provide bag baby carrots.
Use garlic minced.
Prepare soybean oil.
Use water.
You need to prepare rice vinegar.
You need to prepare cayenne pepper.
Use salt.
Use brown sugar.

Lovely vintage botanical illustration of a bunch of sweet. Asian themed side dish with sugar snap peas. Stir in soy sauce, garlic pepper seasoning and ginger. Add sugar snap peas to soy sauce mixture; toss to coat.

In a skillet add the oil over medium high heat..
Add the rest of the ingredients and stir so everything is coated well..
Let cook uncovered for a couple minutes..
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..
Once they are done remove them from the skillet and key the liquid cook down for about a minute..
Add veggies back to the pan just to coat them, then pour into a serving dish to cool before eating them..
I served mine with sirloin pork steaks and white rice..

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. Fresh parsley and a drizzle of olive oil finish off this simply flavorful dish. I used sugar snap peas fresh picked from my garden and they retained their crunch even when I ate the leftovers later. I love sugar snap peas and was so happy to come across this recipe.

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