Sesame Snap Peas with Carrots and Peppers
Bright, colorful, and packed with flavor, this Sesame Snap Peas with Carrots and Peppers recipe is a stunning medley of crisp vegetables tossed in a savory-sweet sesame glaze. Perfect for a quick and healthy side dish, this stir-fry combines tender snap peas, julienned carrots, and vibrant red and yellow bell peppers with the bold flavors of soy sauce, sesame oil, fresh ginger, and garlic. A touch of honey or maple syrup adds a hint of sweetness, while optional red pepper flakes bring subtle heat. Ready in just 25 minutes, this gluten-free and easily vegan recipe is finished with a sprinkle of sesame seeds for a nutty crunch. Serve on its own or pair with steamed rice or noodles for a wholesome, veggie-forward meal that's as nutritious as it is delicious.
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Recipe Information
Ingredients
- 400 grams snap peas
- 2 medium carrots
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon honey (or maple syrup for vegan option)
- 2 cloves garlic
- 1 teaspoon fresh ginger
- 1 tablespoon sesame seeds
- 0.25 teaspoons red pepper flakes (optional)
- 0.25 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Wash and trim the snap peas by removing the tough ends and strings. Set aside.
Peel the carrots and cut them into matchstick-sized strips (julienne style).
Core and thinly slice the red and yellow bell peppers into strips.
Mince the garlic cloves and grate the fresh ginger.
In a small bowl, whisk together the sesame oil, soy sauce, honey (or maple syrup), grated ginger, and red pepper flakes (if using). Set aside.
Heat a large skillet or wok over medium-high heat.
Once hot, add a small drizzle of sesame oil (optional for extra flavor) or a splash of water if avoiding added oil.
Add the snap peas, carrots, and bell peppers to the skillet. Stir-fry for 5–6 minutes, tossing occasionally until the vegetables are just tender but still crisp.
Pour the sesame glaze over the vegetables and toss to coat evenly. Continue cooking for 2–3 minutes until the sauce thickens slightly.
Season with the salt and black pepper to taste.
Sprinkle the sesame seeds over the dish and stir gently to combine.
Remove from heat and serve immediately as a side dish or pair with rice or noodles for a complete meal.
Nutrition Facts
Calories |
698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 13.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1848 mg | 80% | |
| Total Carbohydrate | 82.3 g | 30% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 42.1 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 279 mg | 21% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1262 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
