1 lb. sugar snap peas
1 carrot, sliced thin
1/8 tsp. red curry paste
1 tbs. toasted sesame seeds
2 tbs. soy sauce
2 tbs sesame oil
1 tbs. wine vinegar
1/8 tsp. Colgin Worcestershire Sauce
salt and pepper to taste
Steam peas and carrots in steamer or water.
Drain water off and rinse under cold water.
In large bowl, combine soy sauce, sesame oil,
worcestershire, wine vinegar,red curry paste,
salt and pepper. Mix well. Add peas and carrots
to bowl,toss gently to coat. Sprinkle with
sesame seeds and serve.