Ingredients:
1 lb sugar snap peas
1/2 cup julienned jicama
2 teaspoons canola oil
salt and pepper
Directions:
Trim the stem ends from the sugar snaps and steam them with the jicama for a few minutes, just until the peas are al dente and still bright green.
Toss with the oil to give a sheen and season with salt and pepper.
Servings: 4
Time preparation: 15 min.
Time total: 25 min.