Ingredients

• 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

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Instructions

1. 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.