Ingredients
- 2 tablespoons toasted sesame oil
- 1 clove of minced garlic
- 1 teaspoon minced ginger
- 2 cups of sugar snap peas
- 1 cup frozen green peas
- ½ cup spiralized or julienned carrots I used one whole carrot
- Ground sea salt to taste
- Sesame seeds optional
- kelp granules optional
- Hot chili oil optional
Instructions
- Heat oil in large skillet over medium high heat.
- Add garlic and ginger, sauté just until fragrant.
- Add sugar snaps and sauté 2 to 3 minutes, add in peas and carrots and continue to sauté another 3 minutes
- Season with salt to taste.
- Transfer to serving dish, sprinkle with sesame seeds, kelp and drizzle with hot chili oil before serving.
Nutrition
Serving: 1.5 | Calories: 217kcal | Carbohydrates: 18g | Protein: 6g | Fat: 14.1g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 25mg | Fiber: 6.1g | Sugar: 7.9g
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