Recipe of Super Quick Homemade Asian style sugar snap peas and baby carrots - Free Download

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Before you jump to Asian style sugar snap peas and baby carrots recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And Save Money In The Kitchen.

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Probably the food is not quite as good when cooked in the microwave, but it will save you money to use it over your oven. The energy used by cooking in an oven is definitely greater by 75%, and perhaps this small bit of knowledge will spur you on to use the microwave more frequently. Countertop appliances can boil water or even steam vegetables more quickly than your stove, and use a lot less electricity. You might reckon that you save energy by washing your dishes by hand, but that is definitely not true. You get the maximum energy savings by totally loading the dishwasher just before commencing a wash cycle. Don't dry the dishes using heat, utilize the cool dry or air dry functions to increase the money you save.

The kitchen by itself provides you with many small means by which energy and money can be saved. It is reasonably uncomplicated to live green, all things considered. It's related to being sensible, most of the time.

We hope you got benefit from reading it, now let's go back to asian style sugar snap peas and baby carrots recipe. You can cook asian style sugar snap peas and baby carrots using 9 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to prepare Asian style sugar snap peas and baby carrots:

1. You need 1/2 lb of sugar snap peas (stringless).
2. Provide 12 oz of bag baby carrots.
3. Take 1 clove of garlic minced.
4. Use 1 tbsp of soybean oil.
5. Prepare 2 tbsp of water.
6. Take 1 tsp of rice vinegar.
7. Get 2 dash of cayenne pepper.
8. Prepare of salt.
9. You need 1/4 cup of brown sugar.

Steps to make Asian style sugar snap peas and baby carrots:

1. In a skillet add the oil over medium high heat..
2. Add the rest of the ingredients and stir so everything is coated well..
3. Let cook uncovered for a couple minutes..
4. Add the lid and let the veggies steam until they are tender with a bite to them. I don't like soft veggies, but if that's how you like to cook them go for it..
5. Once they are done remove them from the skillet and key the liquid cook down for about a minute..
6. Add veggies back to the pan just to coat them, then pour into a serving dish to cool before eating them..
7. I served mine with sirloin pork steaks and white rice..

For more vegan Asian noodle recipes check out my vegan Asian noodles with carrots and tahini sauce. Baby beets, sugar snap peas, and baby carrots will hit their peak in the garden in spring. If you don't grow these, head to the farmers' market where they will be easy pickin', all at the same time. Baby beets-about the size of a walnut-are tender, sweet, and juicy-better tasting than large ones. I made this tonight and added pineapple because my toddler is obsessed with it.

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