- 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
- 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 an pepper and serve.