2 tsp Extra-Virgin Olive Oil
6 ounces sugar snap peas, stems and strings removed
10 small cherry tomatoes, stemmed
1 large shallot, thinly sliced
1 tsp Traditional White Balsamic Vinegar or Champagne 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 and pepper and serve.

2 Responses to Stir-Fried Sugar Snap Peas and Cherry Tomatoes

  1. Joan Bonner says:

    I was excited to recieve this note from you and the recipies……I recieved two bottles of your Cinnamon Pear and Fig balsamic vinegar for Christmas adn love them………hope I can make it to DesMoines to pick up some of your other flavors…… you mail order? Jo

    • alex says:

      Joan: Yes to mail order! Just go to the “here” and you’ll find both the Cinnamon Pear and the Fig balsamics. We have GREAT shipping rates – never pay more than $10.95 anywhere in the U.S.! (Sorry we don’t have a fancy picture up yet for the balsamics – we’re working on it!).

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