Sriracha Snap Peas with Red Pepper

from Oh My Veggies

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

Servings: servings

Ingredients
US Customary - Metric

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

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 (estimated per serving)

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

Course: Side Dish

Cuisine: Asian

Diet: Vegan, Vegetarian

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

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