Stir-Fried Snap Peas and Red Peppers
This quick, colorful side dish makes a perfect weeknight meal. Enjoy!
Heat the peanut oil in a wok or 12-inch skillet over high heat until shimmering hot. Spread the onions out in the pan and cook, undisturbed, until golden, about 2 minutes.
Add the snap peas and bell pepper and cook, stirring occasionally, until crisp-tender, about 2 minutes.
Toss with the cilantro, vinegar, sesame oil, sesame seeds, and 3/4 tsp. salt.