2 tbsp canola oil
1 oz snap peas
12 pieces of okra
1 medium red onion, diced
1 clove garlic, diced
1 tbsp diced ginger
2 spring onions, diced
4 oz sun-dried tomatoes
1 tbsp fresh oregano, diced
2 tbsp soy sauce
2 tbsp water
1 pinch salt and pepper

In a medium nonstick pan, heat oil over medium heat.
 

Add the snap peas and the okra. Let sizzle for about 2 minutes.
 

Then add the onions, garlic and ginger. Stir well for 1 minute.
 

Add the spring onions, sun-dried tomatoes and oregano. Stir.
 

Add the soy sauce and let sizzle for a minute. Then add water and adjust seasonings.
 

Remove from heat and serve immediately, as a side dish with rice or as is.
 

Enjoy!

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