We were planning a low key New Year’s Eve dinner, Tamari and Sriracha and Tuna Steaks with home made Sriracha and Lime Mayonnaise, and Rich was poking around the produce section at Target looking for a likely veggie side.
Hmmm. Snap Pea Stir Fry – with carrots, green and red pepper, onion, and, of course, snap peas; all chopped and prepped and ready to cook. What could be simpler?
Except…
No sauce? No directions?
Bummer.
QuickLikeaBunny, to da Google!
Fortunately, the nice folk at Taste of Home came through with a very nice little sauce to add to the veggies while they’re stir frying 
that worked really well with the rest of our dinner menu; no Sriracha, mebbe, but tamari and toasted sesame seeds and fresh basil, so I was most well pleased.
INGREDIENTS
•Snap pea stir fry packet
•2 tsp veggie oil
•1 clove garlic, minced
•2 tsp minced fresh ginger
•1-1/2 tsp balsamic vinegar
•1-1/2 tsp reduced-sodium tamari
•1 tsp sesame oil
•1/8 tsp Cayenne
•1 – 2 tbsp minced fresh basil (to taste)
•2 tsp toasted sesame seeds
Combine the garlic and ginger together with the balsamic vinegar, tamari, sesame oil, and Cayenne and set aside.
Warm a wok or stir fry pan over medium high heat, then add the veggie oil and swirl around the pan to coat.
Add the stir fry veggie packet and sauté just until they are bright and crisp tender – mebbe three or four minutes.
Add the garlic and ginger mixture, toss to coat, and cook for another minute.
Add the basil and toasted sesame seeds, toss to combine, and serve.
From start to finish, this came together while I was pan grilling the tuna steaks, so ten minutes, tops, and very, very tasty.
Don’t wait for a big, fancy date night meal to try this, it’s too good, and too darned simple to toss together, to save just for special.