Stir-fried Snap Peas and Cherry Tomatoes

Yields1 Serving

4 tsp olive or vegetable oil

1 lb sugar snap peas, strings removed

1 pt cherry tomatoes

1 large onion, thinly sliced

1 tbsp white wine vinegar

salt for taste

Heat oil in 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. If you don't have wine vinegar you may substitute it with regular white vinegar.

Season with salt and toss to coat.

Serve hot.

Nutrition Facts

0 servings

Serving size