2 tbsp Canola oil
1 oz Snap peas
12 pieces 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.