Stir-Fried Sugar Snap Peas and Cherry Tomatoes

• 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

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

olive oil, sugar snap peas, tomatoes, shallot, white wine vinegar

Taken from www.epicurious.com/recipes/food/views/stir-fried-sugar-snap-peas-and-cherry-tomatoes-5828 (may not work)