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.