Spicy Sautéed Sugar Snap Peas with Sliced Carrots
For the long, hot days of August, I suggest trying this colorful and nutritious vegetable recipe full of crunch and heat. Did you know that eating spicy food raises your internal temperature to match the temperature outside? Your blood circulation increases, you start sweating and once your moisture has evaporated, you’ve cooled off. It’s a wonderful way to beat the heat. I have also included the nutritional benefits of the ingredients I used below the recipe for easy reference. Enjoy!
Prep time: 10 minutes
Cook time: 20-25 mins
Serves: 4 people
- 1.5 pounds Sugar snap peas, sliced
- 0.5 pounds Carrots, sliced
- 2 tablespoons Coconut oil
- 1 Large red onion
- 2 cloves Garlic
- 2 tablespoons Soy sauce
- 1/2 teaspoon Black pepper
- 1/2 teaspoon Red chili
- 1/2 teaspoon Salt
In a saucepan, heat coconut oil and add onions and garlic. Sautée for 5 minutes. Add peas and carrots. Cook for 10 to 15 minutes, stirring periodically. Add soy sauce, black pepper, chili and salt. Cover and cook to desired crunchiness. Garnish with roasted sesame seeds.
Note on Nutritional and Health Benefits:
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