Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, asian style sugar snap peas and baby carrots. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Asian style sugar snap peas and baby carrots is one of the most popular of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Asian style sugar snap peas and baby carrots is something which I’ve loved my entire life. They’re nice and they look fantastic.
Easy to prepare and full of flavor, these wonderfully sweet sugar snap peas are a great accompaniment to your favorite Asian-inspired entrées. 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.
To begin with this particular recipe, we must first 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 cook that.
The ingredients needed to make Asian style sugar snap peas and baby carrots:
- Make ready 1/2 lb sugar snap peas (stringless)
- Take 12 oz bag baby carrots
- Get 1 clove garlic minced
- Make ready 1 tbsp soybean oil
- Prepare 2 tbsp water
- Take 1 tsp rice vinegar
- Make ready 2 dash cayenne pepper
- Take salt
- Take 1/4 cup brown sugar
For more vegan Asian noodle recipes check out my vegan Asian noodles with carrots and tahini sauce. 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. Combine the soba noodles, edamame, snap peas and carrots in a large serving bowl.
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.
Pour in the dressing and toss with salad servers. 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. Sugar snap peas are easy and can be monched pod and all. Tomatoes can be a bit more finicky, but are worth it.
So that’s going to wrap this up for this exceptional food asian style sugar snap peas and baby carrots recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
