Side Dish

Spicy Sriracha Snap Peas and Carrots is for Side Dish.

Spicy Sriracha Snap Peas and Carrots takes 10 minutes to prepare.

Spicy Sriracha Snap Peas and Carrots takes 5 minutes to cook.

Spicy Sriracha Snap Peas and Carrots makes 2 servings.

The ingredients for Spicy Sriracha Snap Peas and Carrots are:

2 cups snap peas
2 large carrots
2 T soy sauce (can use low-sodium soy sauce if you prefer)
1 tsp. Sriracha
2-3 slices fresh ginger root
2 large garlic cloves, sliced
1 tablespoon oil (I use vegetable or olive oil, nutrition values are for vegetable)

Here is how you make Spicy Sriracha Snap Peas and Carrots:

Remove the strings from the peas. Slice the ginger root and garlic cloves.Mix together the soy sauce and sriracha in a small bowl and set aside.Preheat a wok or heavy skillet until it is very hot. When it is hot, add the oil and let it heat until it "shimmers". Add the sliced ginger and garlic and sautee just until they become fragrant, then remove them from the oil (we're just infusing the oil w/ the flavors, you won't eat the ginger or garlic). Be careful to not brown them.Add the peas and saute until they turn a bright green color, about 2 minutes. Then add the sauce mixture and coat the peas with it, and cook for an additional 1 minute. Serve hot, and you can garnish with sesame seeds if you like.Serving Size:?Makes 4, 4 oz servings.

The nutritional information for Spicy Sriracha Snap Peas and Carrots is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 90.2

• Total Fat: 3.6 g
• Cholesterol: 0.0 mg
• Sodium: 354.5 mg
• Total Carbs: 11.4 g
• Dietary Fiber: 3.3 g
• Protein: 2.7 g

Spicy Sriracha Snap Peas and Carrots is Asian cuisine.