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Stir-fried Stoplight Vegetables
by Jes Mostek
serves: 4
 
Ingredients:
  8 oz.   sugar snap peas
  1   red bell pepper
  1   yellow bell pepper
  1/4 c.   water
  1/2 tsp.   red pepper flakes (optional)
  2 cloves   garlic, minced (or 1/2 tsp. pwdr. per clove)
  2 T.   soy (or teryaki) sauce
  1 T.   rice (or white) vinegar
Directions:
  Remove stem ends and strings from peas. Remove stems and seeds from bell peppers and slice lengthwise.

Place peas, sliced peppers, garlic, red pepper flakes, and water in skillet or wok.

Cook, tossing occasionally, until vegetables are crisp-tender (3-5 min.). Drizzle soy sauce (or teriyaki sauce) and vinegar over top.