Asian style sugar snap peas and baby carrots. Add the broth, sugar, salt and pepper. The colorful combination of sugar snap peas, red bell pepper and carrot plus Asian-inspired flavors make this side dish a pleasure to whip up for a weeknight dinner.. Sesame Snap Peas with Carrots & Peppers.
Wanted something new and different, plus I had snap peas and carrots I needed to use so this is what I came up with. Bring a large saucepan of salted water to a boil. Add pea pods and cook until tender crisp; drain and set aside. You can have Asian style sugar snap peas and baby carrots using 9 ingredients and 7 steps. Here is how you cook it.
Ingredients of Asian style sugar snap peas and baby carrots
- Prepare 1/2 lb of sugar snap peas (stringless).
- You need 12 oz of bag baby carrots.
- It’s 1 clove of garlic minced.
- Prepare 1 tbsp of soybean oil.
- You need 2 tbsp of water.
- It’s 1 tsp of rice vinegar.
- Prepare 2 dash of cayenne pepper.
- It’s of salt.
- You need 1/4 cup of brown sugar.
For a super-fast and fresh take on peas and carrots, this recipe braises slender, whole carrots with sweet sugar snap peas. Quick-braising is easy and (of course) quick, making it an ideal cooking method for an effortless side dish. The carrots are first coated in melted butter before gently simmering in chicken or vegetable stock until crisp. Place carrots and water in a microwave-safe dish.
Asian style sugar snap peas and baby carrots step by step
- 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..
In a bowl, combine the brown sugar, cornstarch, butter, salt and pepper until smooth. Stir in the peppers and peas. Add drained mushrooms, sliced pork if using and sauce. Stir in soy sauce, garlic pepper seasoning and ginger. Add sugar snap peas; toss to coat well.