150g sugar snap peas (trimmed)
100g baby corn (sliced diagonally)
1/3 carrot (cut into flower design)
1 tbsp chopped garlic
2 tbsp cooking oil
¼ cup water
½ tsp sugar
¼ tsp salt
- Heat up a non-stick skillet with 2 tbsp of cooking oil. Saute the chopped garlic until fragrant.
- Add in sugar snap peas, baby corn, carrot, water and seasonings. Constantly stirring until the sugar snap peas become tender crisp.
- Dish out and serve.