Asian style sugar snap peas and baby carrots

• 1/2 lb sugar snap peas (stringless)
• 12 oz bag baby carrots
• 1 clove garlic minced
• 1 tbsp soybean oil
• 2 tbsp water
• 1 tsp rice vinegar
• 2 dash cayenne pepper
• 1/4 cup brown sugar

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.
5. I don't like soft veggies, but if that's how you like to cook them go for it.
6. Once they are done remove them from the skillet and key the liquid cook down for about a minute.
7. Add veggies back to the pan just to coat them, then pour into a serving dish to cool before eating them.
8. I served mine with sirloin pork steaks and white rice.

sugar snap peas, baby carrots, garlic, soybean oil, water, rice vinegar, cayenne pepper, brown sugar

Taken from cookpad.com/us/recipes/346196-asian-style-sugar-snap-peas-and-baby-carrots (may not work)