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Sugar Snap Peas and Cucumber

Sugar Snap Peas and Cucumber with mint
Print Recipe
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 4 people
Course: Dinner, Side Dish
Cuisine: Asian
Ingredients Equipment Method

Ingredients
  

  • 2 Tablespoons canola oil
  • 3/4 pound sugar snap peas with ends trimmed
  • 2 medium cucumber sliced in half moons
  • 1 Tablespoon sugar
  • 1 Tablespoon rice vinegar
  • 1/4 cup mint leaves chopped
  • 1 dash salt
  • 1 dash pepper

Equipment

  • 1 Cutting board
  • 1 Kitchen knife
  • 1 12 inch frypan
  • 1 spatula
  • 1 Set of measuring spoons
  • 1 set of measuring cups
  • 1 vegetable peeler

Method
 

  1. Rince and trim sugar snap peas and set aside.
  2. Rince and cut cucumbers into half moon and set aside.
  3. In a 12 inch frypan on medium heat add oil and add snap peas. Cook until slightly tender about 3 minutes.
  4. Add cucumbers and sugar and cook until all vegetables are tender, but have not lost their color about 4-5 minutes.
  5. Remove frypan from heat, add salt, pepper and vinegar and stir. Add mint and serve.