A super-quick and elegant side dish
4 teaspoons olive or vegetable oil
1 pound sugar snap peas, strings removed
1 pint cherry tomatoes
1 large onion, thinly sliced
1 tablespoons white wine vinegar
salt to taste
Heat oil in a heavy skillet over medium heat. Add peas, tomatoes and onions. Stir-fry until peas are bright green, about 3 minutes. Remove from flame. Sprinkle with vinegar. Season with salt and toss to coat. Serve hot.