Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, asian style sugar snap peas and baby carrots. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Asian style sugar snap peas and baby carrots is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Asian style sugar snap peas and baby carrots is something that I have loved my entire life. They’re fine and they look fantastic.
In a skillet add the oil over medium high heat. Asian themed side dish with sugar snap peas. Stir in soy sauce, garlic pepper seasoning and ginger.
To get started with this particular recipe, we must prepare a few components. You can have 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:
- Make ready 1/2 lb sugar snap peas (stringless)
- Get 12 oz bag baby carrots
- Make ready 1 clove garlic minced
- Make ready 1 tbsp soybean oil
- Get 2 tbsp water
- Get 1 tsp rice vinegar
- Get 2 dash cayenne pepper
- Get salt
- Get 1/4 cup brown sugar
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. Arrange peas on warm platter, opposite carrots.
Instructions to make Asian style sugar snap peas and baby carrots:
- 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.
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. In a small bowl, whisk together soy sauce, brown sugar, sesame oil, rice vinegar and Sriracha; set aside. Random question - what are "peeled carrots"? I usually buy baby carrots and then chop them in half.
So that’s going to wrap this up with this exceptional food asian style sugar snap peas and baby carrots recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
