Oh My Veggies · by Nicole★ 5.0 (1)
Sriracha Snap Peas with Red Pepper
NUTRITION · PER SERVING10M COOK
CAL 3%·PRO 5%
CARBS 8G46% OF CAL
2G FIBER1G OTHER4G TOTAL SUGAR
FAT 3G43% OF CAL
2G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crisp snap peas and red peppers tossed with a spicy sriracha glaze and sesame seeds. A quick, bright Asian-inspired side dish.
sidechinese🍳 skilletdairy freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tsp. coconut oil (or any other oil you like to cook with)
- 8 oz. snap peas
- 1 small red bell pepper (sliced into strips)
- 1 tbsp. soy sauce or liquid aminos
- 1-2 tsp. sriracha (1 1/2 tsp. was perfect for us)
- zest from 1 orange
- 2 tsp. sesame seeds
At a glance
PER SERVING · TIME 10M
CAL 3%·PRO 5%
CARBS 8G46% OF CAL
2G FIBER1G OTHER4G TOTAL SUGAR
FAT 3G43% OF CAL
2G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 5m
- Sodium
- 274mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 213mg
- Calcium
- 45mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 274MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.