Ingredients
1 pound fresh sugar snap peas2 teaspoons canola oil1 garlic clove, minced2 teaspoons minced fresh gingerroot1-1/2 teaspoons balsamic vinegar1-1/2 teaspoons reduced-sodium soy sauce1 teaspoon sesame oilDash cayenne pepper1 tablespoon minced fresh basil or 1 teaspoon dried basil2 teaspoons sesame seeds, toasted
Preparation
In a large nonstick skillet or wok, saute the peas in canola oil until crisp-tender. Add the garlic, ginger, vinegar, soy sauce, sesame oil and cayenne; saute 1 minute longer. Add basil; toss to combine. Sprinkle with sesame seeds.
