Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make 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 little bit tasty. This is gonna smell and look delicious.

Asian style sugar snap peas and baby carrots is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Asian style sugar snap peas and baby carrots is something which I’ve loved my entire life.

Asian style sugar snap peas and baby carrots Wanted something new and different, plus I had snap peas and carrots I needed to use so this is what I came up with. Add the broth, sugar, salt and pepper. For a super-fast and fresh take on peas and carrots, this recipe braises slender, whole carrots with sweet sugar snap peas.

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 it.

The ingredients needed to make Asian style sugar snap peas and baby carrots:

1. Take 1/2 lb sugar snap peas (stringless)
2. Take 12 oz bag baby carrots
3. Get 1 clove garlic minced
4. Prepare 1 tbsp soybean oil
5. Make ready 2 tbsp water
6. Get 1 tsp rice vinegar
7. Take 2 dash cayenne pepper
8. Get salt
9. Make ready 1/4 cup brown sugar

Add drained mushrooms, sliced pork if using and sauce. Broccoli, Carrots, Sugar Snap Peas & Water Chestnuts With Birds Eye ® Steamfresh ® Premium blended vegetables, you can enjoy specially selected veggies of the highest quality. This delicious Birds Eye vegetable blend is made with broccoli, carrots, sugar snap peas, and water chestnuts, and is just right for side dishes and your recipes. Try it with flank steak or roasted chicken, simple broiled salmon, and definitely with Asian-themed main dishes.

Steps to make Asian style sugar snap peas and baby carrots:

1. In a skillet add the oil over medium high heat.
2. Add the rest of the ingredients and stir so everything is coated well.
3. Let cook uncovered for a couple minutes.
4. 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.
5. Once they are done remove them from the skillet and key the liquid cook down for about a minute.
6. Add veggies back to the pan just to coat them, then pour into a serving dish to cool before eating them.
7. I served mine with sirloin pork steaks and white rice.

These peas are also delicious chilled, and they rewarm well, so they're a great make-ahead recipe for meal prep! ~ Oriental stir-fry vegetables are blended with broccoli, sugar snap peas, carrots, water chestnuts, peppers, mushrooms, and baby corn with an Asian sauce. Stir in soy sauce, garlic pepper seasoning and ginger. Add sugar snap peas; toss to coat well. Season with additional garlic pepper seasoning, if desired. The colorful combination of sugar snap peas, red bell pepper and carrot plus an Asian-inspired flavors make this side dish a pleasure to whip up for a weeknight dinner.

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