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Sugar snap peas with carrots
Sweet, snappy peas and carrot coins share a light vinegar-soy gloss, keeping their bright colors intact for a side dish as pretty as it is nutritious.
Instructions
- 1
Wash the sugar snap peas, slice the carrots, and blanch them in boiling water.
- 2
Take it out of the cold water, add light soy sauce, white vinegar, salt, sesame oil, and chili sesame oil, and mix well.
- 3
Serve on a plate; it has an attractive color, a crisp texture, and is rich in nutrients.
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Ingredients
Main Ingredients
- Sugar snap peasto taste
- Carrot1 stick
Seasonings
- light soy sauceto taste
- white vinegarto taste
- Salta pinch
- Sesame oilto taste
- Sesame Chili Oilto taste