Teriyaki Carrots & Sugar Snap Peas
This Teriyaki Carrots & Sugar Snap Peas has to be our favorite side dish that goes with so many different proteins. Grilled chicken, shrimp, steak or pork are all perfect with these crunchy, tangy veggies. They are on regular repeat here not only for the delicious flavor but they are so pretty too!
10 minutes
20 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 163 |
| Fat: | 7 g |
| Carbohydrates: | 18 g |
| Protein: | 2 g |
| Cholesterol: | 0 g |
| Sodium: | 578 mg |
| Fiber: | 3 g |
| Sugars: | 14 g |
| Calculated for total recipe. | |
Serves: 4-6
Ingredients
- 6 whole6 whole6 whole Carrots, large, peeled & sliced on bias
- 8 oz8 oz8 oz Snap Peas
- 4 pieces4 pieces4 pieces Green Onion (Scallion), sliced
- 2 Tbsp2 Tbsp2 Tbsp Sesame Oil
- 0.25 cup0.25 cup0.25 cup Soy-Free Teriyaki Sauce
- 1 tsp1 tsp1 tsp Ginger Root, minced or 1/4 tsp dried
- 1 Tbsp1 Tbsp1 Tbsp Sesame Seeds
- 1 tsp1 tsp1 tsp Gochugaru (Korean chili pepper flakes)
- 1 pinch1 pinch1 pinch Salt, to taste if needed
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Heat oil in large skillet
- Add carrots & cook 3 minutes
- Add snap peas & cook 3 minutes
- Add teriyaki sauce, chili flakes, ginger & onions
- Cook about 5-8 minutes till liquid starts to evaporate & veggies begin to caramelize
- Sprinkle with sesame seeds
- Enjoy this recipe by Penny's Primal!
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