- 8 ounces sugar snap peas, trimmed
- 1 small red bell pepper, cut into strips
- 1 large carrot, peeled and thinly sliced
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1 teaspoon sesame seeds
- Freshly ground pepper to taste
- Bring 2 inches of water to a boil in a pan. Put peas, bell pepper and carrot in a steamer basket and place in the pan. Cover and steam, stirring once, until crisp-tender, 5 to 7 minutes. Transfer to a medium bowl; add soy sauce, oil, sesame seeds and pepper; toss to coat. Serve warm.