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teriyaki carrots and sugar snap peas with scallions and sesame seeds
Penny Kovacs

Teriyaki Carrots and Snap Peas

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Teriyaki Carrots and Sugar Snap Peas is a vibrant, savory-sweet vegetable stir-fry. Tender-crisp carrots and sugar snap peas are coated in a Paleo and Whole30 compatible, soy-free teriyaki sauce and finished with aromatic herbs and sesame seeds. It's hard not to go back for seconds!
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Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 people
Course: Dinner, Lunch, Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 6 whole Carrots peeled and cut on the bias, not to thick
  • 8 oz Sugar snap peas washed, ends snipped and string removed
  • 4 Sprigs Green onion sliced, reserving some green slices for garnish
  • 2 Tbsp Sesame oil
  • 1/4 cup Teriyaki coconut aminos
  • 1 tsp Ginger root minced or crushed, or 1/4 tsp dried
  • 1 tsp Gochugaru Korean chili pepper
  • 1 Tbsp Sesame seeds

Method
 

  1. Heat the sesame oil in a large skillet.
  2. Add the sliced carrots stirring occasionally and cooking for 10 minutes over medium heat.
  3. Add the sugar snap peas to the carrots and cooking for 3-5 minutes, depending on how crisp you like the snap peas. We like them crisp so I do 3 minutes for this step as they will cook longer when adding remaining ingredients.
  4. Add sliced scallions, minced ginger, Gochugaru chili flakes, and teriyaki coconut aminos, stirring well to coat the carrots and snap peas. Cook for 5-8 minutes or till the liquid starts to evaporate and the veggies begin to caramelize.
  5. Sprinkle with sesame seeds and garnish with reserved green onions.
  6. Enjoy!

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