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The ingredients needed to make Asian style sugar snap peas and baby carrots:
- Prepare 1/2 lb sugar snap peas (stringless)
- Get 12 oz bag baby carrots
- Get 1 clove garlic minced
- Take 1 tbsp soybean oil
- Provide 2 tbsp water
- Provide 1 tsp rice vinegar
- Prepare 2 dash cayenne pepper
- Get salt
- You need 1/4 cup brown sugar
Steps 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.
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. For more vegan Asian noodle recipes check out my vegan Asian noodles with carrots and tahini sauce. sugar snaps peas. I made this tonight and added pineapple because my toddler is obsessed with it. I really appreciate an Asian inspired dinner that doesn't require a million specialty Asian.
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