This side dish can be used to accompany many of my Asian style fish dishes. Its crispiness will have you making it as a meal on the days when you just want veggies! This can be eaten hot or cold.
2 cups of sugar snap peas julienned
1 red pepper julienned
2 tablespoons of sesame oil
1 tablespoon of soy sauce
1 tablespoon of sesame seeds
Rinse all veggies. Remove stem from sugar snap peas and cut in thin lengthwise pieces. Cut red pepper in half, remove seeds and cut in long thin lengthwise pieces. Heat oil in a medium sauce pan over medium high heat. Cook red pepper slices first until tender. Add sugar snap peas. Cook until peas change color and maintain their crunchiness. Add soy sauce and sesame seeds. Toss and serve.