STIR-FRIED SNAP PEAS & RED PEPPERS

By jarren

Ingredients

• 2 1/2 cups (8 oz) snap peas
• 1 large red bell pepper
• 1/2 medium sweet onion into 1/2 inch pieces
• peanut oil
• 1 tbsp thinly sliced cilantro
• 2 tsp seasoned rice vinegar
• 1 tsp Asian sesame oil
• 1 tsp toasted sesame seeds
• 3/4 tsp kosher salt

Preparation

Step 1

Trim and slice 8 oz. snap peas on the diagonal into 1-inch pieces (2 1/2cups). Cut one large red bell pepper and half of a medium sweet onion
into 1/2 inch pieces. Heat 2 tsp. peanut oil in a wok or 12-inch skillet over high heat until shimmering hot. Spread the onions out in the pan and cook, undisturbed, until golden, about 2 minutes.

Add the snap peas and bell pepper and cook, stirring occasionally, until crisp-tender, about 2 minutes.

Toss with 1 Tbs. thinly sliced cilantro, 2 tsp. seasoned rice vinegar, 1 tsp. Asian sesame oil, 1 tsp. toasted sesame seeds, and 3/4 tsp. kosher salt.