Stir‑Fried Sugar Snap Peas

Ingredients

• 4 stalks cilantro
• 1 red chili pepper
• 30 g ginger
• 2 Spring Onions
• 600 g sugar snap peas
• 4 tbsp high‑heat sesame oil
• 1 tsp coconut palm sugar
• 3 tbsp Soy sauce
• pepper to taste
• 1 tbsp sesame seeds (15 g)

Instructions

1. 1.

   Wash the cilantro, shake dry, pluck leaves and roughly chop. Clean the chili, wash it, cut lengthwise, deseed and slice into rings. Peel the ginger and grate finely or mince. Trim and wash the spring onions; separate white and green parts and cut each into thin rolls. Wash the sugar snap peas, pat them dry.

2. 2.

   Heat oil in a wok or skillet and stir‑fry the sugar snap peas with ginger, chili and white onion rolls over high heat for 1–2 minutes. Sprinkle with coconut palm sugar, let lightly caramelize, then drizzle soy sauce, add a splash of water if needed, and continue cooking over medium heat for another 3–4 minutes until al dente.

3. 3.

   Season the stir‑fried sugar snap peas with pepper and garnish with sesame seeds, cilantro, and remaining spring onion rolls before serving.