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| 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: | |||||
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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. |
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