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Provide sugar snap peas (stringless).
Prepare bag baby carrots.
You need garlic minced.
You need to prepare soybean oil.
Prepare water.
Provide rice vinegar.
You need cayenne pepper.
You need to prepare salt.
You need to prepare brown sugar.

Lovely vintage botanical illustration of a bunch of sweet. Asian themed side dish with sugar snap peas. Stir in soy sauce, garlic pepper seasoning and ginger. Add sugar snap peas to soy sauce mixture; toss to coat.

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..

This seasonal veggie side dish with carrots and sugar snap peas is flavorful and perfect for spring cooking. 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. I used sugar snap peas fresh picked from my garden and they retained their crunch even when I ate the leftovers later. I love sugar snap peas and was so happy to come across this recipe.

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