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Stir-Fried Sugar Snap Peas and Cherry Tomatoes

This dish was a recommended in the description of the chicken recipe I made tonight, and it turned out to be the star of the show! It’s quick and easy, and the tang from the vinegar is the perfect finish. I’ll definitely be making this again and again!

Stir-Fried Sugar Snap Peas and Cherry Tomatoes
Bon Appétit April 1997

yield: Serves 2; can be doubled

2 teaspoons olive oil
6 ounces sugar snap peas, stems and strings removed
10 small cherry tomatoes, stemmed
1 large shallot, thinly sliced
1 teaspoon white wine vinegar

Heat oil in heavy medium skillet over medium-high heat. Add peas, tomatoes and shallot. Stir-fry until peas are bright green and tomatoes are heated through, about 3 minutes. Sprinkle with vinegar and toss to coat. Season with salt an pepper and serve.

MacGourmet Rating: 5 Stars

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