As photographed in Health News Issue #71 (May-June 2012).
Burmese Zucchini and Peas
Ingredients
2 cups frozen peas
½ cup vinegar (rice vinegar makes Asian flair)
4 Tbsp water
2 ½ Tbsp agave nectar or honey
1 clove garlic, minced
¼ tsp ground ginger
½ Tbsp shallots, finely chopped
1/8 tsp unrefined salt
Directions
2. Whisk the dressing ingredients in a separate bowl.
3. When ready to serve, pour dressing over vegetables and serve.
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