Name: Sriracha Snap Peas with Red Pepper
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 2 tsp. coconut oil (or any other oil you like to cook with); 8 oz. snap peas; 1 small red bell pepper (sliced into strips); 1 tbsp. soy sauce or liquid aminos; 1-2 tsp. sriracha (1 1/2 tsp. was perfect for us); zest from 1 orange; 2 tsp. sesame seeds

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These Sriracha Snap Peas are sweet, spicy, and savory all at the same time. We added red bell pepper for a pop of color. Like snap peas, bell peppers are best when minimally cooked so they soften a bit, but still retain some of their crisp texture. So be careful not to overcook them! Sugar snap peas just barely need to be cooked--in fact, this recipe is done in about 5 minutes. It's enough to heat everything through and meld all the flavors together without ending up with mushy snap peas. It's enough to make them perfect.

Recipe

Sriracha Snap Peas with Red Pepper

A sweet-and-spicy Asian-inspired side dish made with crisp sugar snap peas and red pepper strips.

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Prep Time: 5

Cook Time: 5

Total Time: 10

Course: Side Dish

Cuisine: Asian

Diet: Vegan, Vegetarian

Keyword: Asian side dish, snap peas recipe, Sriracha Snap Peas with Red Pepper

Servings: servings

Calories: 71kcal

Author: Oh My Veggies

Ingredients

2 tsp. coconut oil or any other oil you like to cook with
8 oz. snap peas
1 small red bell pepper sliced into strips
1 tbsp. soy sauce or liquid aminos
1-2 tsp. sriracha 1 ½ tsp. was perfect for us
zest from 1 orange
2 tsp. sesame seeds

US Customary - Metric

Instructions

Melt oil in large skillet over high heat. Add snap peas and red pepper. Cook 2 minutes, stirring constantly. Add soy sauce and sriracha; cook about 3 minutes more, or until peas are tender-crisp. Remove from heat and stir in orange zest and sesame seeds.

Nutrition

Calories: 71kcalCarbohydrates: 7gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 243mgPotassium: 197mgFiber: 2gSugar: 4gVitamin A: 1550IUVitamin C: 73mgCalcium: 51mgIron: 2mg

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Comments

Stephanie @ henry happened says

May 02, 2013 at 2:52 pm

I've never been a huge sugar snap person but I'll have to admit, these look darn good - and I seriously want those bowls!

- Kiersten says
  
  May 03, 2013 at 7:07 pm
  
  I bought them at a Japanese grocery store in Chicago! I love them. 🙂
  
Lisa says

May 12, 2014 at 11:39 pm

Hi! This recipe sounds really good, but where do you buy sriracha? Thanks lisa

- Kiersten Frase says
  
  May 13, 2014 at 2:16 pm
  
  I buy sriracha at my regular grocery store - I've never had a problem finding it! It's usually in the aisle with ethnic foods, with the Asian sauces and condiments. If you're unable to find it, if you have an Asian market near you, I'd check there.
  
Erica Mihalceanu says

June 02, 2014 at 1:04 am

Oh I am just so glad I found this recipe! it works with any vegetables i use to substitute for my current lack of snap peas, excellent recipe. 🙂

- Kiersten Frase says
  
  June 02, 2014 at 3:33 pm
  
  I'm glad you like it! Yes, it definitely works with all kinds of veggies - green beans are especially good!

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