5 Spice Sesame Vegetable Medley

2 cups sugar snap peas

6 tablespoons Virgin Coconut Cooking Oil, Organic

½ cup diced carrots

1 teaspoon sea salt

½ teaspoon white pepper

¼ cup Cashews, Whole, Raw & Unsalted chopped

¼ cup Sesame Seeds, Organic & Raw

¼ cup Ginger Dices, Crystallized & Organic finely chopped

1 cup sweet peas

1 teaspoon Chinese 5 spice blend

Preheat oven to 350° F.
Place sugar snap peas in stockpot with 4 cups of water.
Bring to boil and place on low heat. Cook until the snap peas are crisp and tender.
In a sheet pan, toss 2 tablespoons of melted coconut oil with diced carrots, 1 teaspoon of salt, and white pepper.
Place in preheated oven for 10 minutes.
In a wok, heat cashews and sesame seeds over medium heat.
Roast on dry heat for 1 to 2 minutes, until the sesame seeds start to brown.
Add 4 tbsp. coconut oil into the wok.
Add ginger dices, cooked sugar snap peas, roasted carrots, and sweet peas.
Toss in Chinese 5 Spice blend and cook on high heat for 2 to3 minutes.
Serve warm and enjoy!

Serving Size: 1/2 cup (84 g)

Calories: 200

Total Fat: 14 g

Saturated Fat: 10 g

Protein: 4 g

Total Carbohydrate: 12 g

Dietary Fiber: 2 g

Cholesterol: 0 mg

Iron: 1 mg

Sodium: 300 mg

Calcium: 23 mg