Asian Vegetable Skillet

1 cup onion chunks
1 Tbsp. vegetable oil
1 cup snow peas, stems removed
1 cup fresh bean sprouts
1/2 cup cherry tomatoes, halved
2 Tbsp. brown sugar
1 Tbsp. soy sauce
1 Tbsp. cider vinegar
1 tsp. grated, fresh ginger root
1/3 cup sliced or slivered almonds, toasted

Saute onions in oil in a large skillet until lightly cooked but not soft. Stir in snow peas, cook until tender-crisp. Add bean sprouts and tomatoes. Blend brown sugar with soy sauce, vinegar and grated ginger. Stir into vegetable mixture and heat through. Stir in almonds, tossing to coat evenly. Makes 4 servings, 3 W.W. points per serving.