Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, asian style sugar snap peas and baby carrots. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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Asian style sugar snap peas and baby carrots is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Asian style sugar snap peas and baby carrots is something that I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can cook asian style sugar snap peas and baby carrots using 9 ingredients and 7 steps. Here is how you can achieve 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
- Prepare 1 clove garlic minced
- Get 1 tbsp soybean oil
- Prepare 2 tbsp water
- Get 1 tsp rice vinegar
- Take 2 dash cayenne pepper
- Prepare salt
- Make ready 1/4 cup brown sugar
The carrots are first coated in melted butter before gently simmering in chicken or vegetable stock until crisp-tender. 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. Glazed Carrots and Sugar Snap Peas Busy cooks will appreciate the simplicity of this side dish pairing the summery taste of baby carrots and fresh snap peas.
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.
The veggie medley will brighten up any plate. —Betty Neptune, Walker, MN Heat a large nonstick skillet over medium-high heat. Remove from heat, stir in remaining ingredients. Add pea pods and cook until tender crisp; drain and set aside. In a large wok or skillet heat add a small amount of vegetable oil and heat over medium high heat. When a drop of water sizzles in the pan add the onions and cook until lightly browned.
So that’s going to wrap this up for this special food asian style sugar snap peas and baby carrots recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
