Fresh Sugar Snap Peas with Carrots, Coconut and Ginger

Ingredients

• 2 Garlic cloves
• 2 cm fresh ginger
• 1 red chili pepper
• 2 Zucchini
• 300 g carrots
• 400 g sugar snap peas
• 2 tbsp whole almond kernels, peeled
• 2 tbsp sesame oil
• 350 ml coconut milk
• Salt
• 1 tbsp Lemon Juice
• palm sugar

Instructions

1. 1.

   Peel and finely chop the garlic and ginger. Wash the chili, halve it lengthwise, remove seeds and finely chop as well.

2. 2.

   Wash the zucchini, halve lengthwise and slice into thin strips. Peel the carrots and cut into sticks. Wash the sugar snap peas, trim ends and cut diagonally in half.

3. 3.

   Lightly toast the almonds in a wok without adding fat, then remove, cool and chop.

4. 4.

   Add oil to the wok, heat it and sauté garlic with ginger. Add carrots, stir for 3-4 minutes, then add remaining vegetables. Briefly cook together and deglaze with coconut milk.

5. 5.

   Add chili and almonds, season lightly with salt and simmer on medium heat for 5 minutes. Adjust seasoning with lemon juice and palm sugar, plate and serve.