Sugar snap peas and cucumber is a great light recipe for your table. A light and healthy choice for your family. Sugar snap peas and cucumber comes together quickly for your busy nights and dish will add a splash of color to your table.
To peel or not to peel… In this recipe I chose to peel some of the cucumber. You can peel the entire cucumber or some of the cucumber as I did here in this recipe example. If you’re in a hurry…skip the peeling altogether, no problem.
Vinegar: Here is where you can alter things a little bit. I like a seasoned rice vinegar. The rice vinegar will keep this a milder flavor profile over lets say an apple cider vinegar. In this recipe I use Nakano Rice Vinegar Seasoned mild and sweet. By all means choose a vinegar that you enjoy.
Mint: Provides a wonderful flavor which complements the mild vinegar.
Ingredients
Equipment
Method
- Rince and trim sugar snap peas and set aside.
- Rince and cut cucumbers into half moon and set aside.
- In a 12 inch frypan on medium heat add oil and add snap peas. Cook until slightly tender about 3 minutes.
- Add cucumbers and sugar and cook until all vegetables are tender, but have not lost their color about 4-5 minutes.
- Remove frypan from heat, add salt, pepper and vinegar and stir. Add mint and serve.
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