- 2 cups of sugar snap peas, ends trimmed
- Olive oil cooking spray
- 2 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1-2 tsp of water
- 1 tsp brown sugar
- 1 clove of garlic, minced
- 1/2 - 1 tsp sesame oil
- Toasted sesame seeds
Whisk together the soy sauce, rice wine vinegar, water, brown sugar, minced garlic, and sesame oil until well blended. Taste and add extra sugar or oil if desired.
Heat a skillet that has been coated with olive oil cooking spray over medium heat. Add the trimmed sugar snap peas to the skillet and sauté for 2-3 minutes until they are tender but still a bit crisp.
Toss the sugar snap peas with the sauce until evenly coated then sprinkle with toasted sesame seeds. Serve immediately. Enjoy.