Vegetables

Sugar snap peas and its cousin snow peas are different from its other cousin peas – in that they are eaten whole – pods and peas together – no shelling needed – just wash and chomp. They are an excellent guilt-free and healthy sweet snack and as for their health benefits – the list just goes on and here are some of  most noted health benefits of making sugar snap peas your “go to snack”:-

  • They boost your immune system – because they are high in beta carotene and vitamin A
  • They are a good source of iron
  • They are good for your bones – as they are a good source of vitamin K
  • They prevent fatigue – because it contains almost 18% of daily recommended intake of dietary iron in a 1 cup serving
  • They also contain about 4.5g of dietary fibre and 5g of protein per 1 cup serving

Now all of the above info is all you need to pump up your “sugar snap peas” intake, and then add to it a hint of flavourful spices and what you have is a little bowl of miracle in the palm of your hands

My recipe has the added benefit of cabbage, carrots – and I am leaving the health and nutritional benefits of cabbage and carrots for another post

 

Cabbage, Sugar Snap Peas & Carrots

10ml sesame oil

3-4 curry leaves

1 green chilli (optional)

5ml crushed mustard seeds

10ml sesame seeds

80ml chopped cabbage (same size as carrots & sugar snap peas)

80ml chopped carrots

80ml chopped sugar snap peas

5ml salt

2ml sugar

10ml lemon juice

5ml sesame seeds to garnish

5ml chopped green chilli to garnish

Method

  • Heat oil in a heavy based pan, wok or kadai, add curry leaves, chillies and crushed mustard seeds (place a few seeds in a pestle and mortar and crush) and allow to splutter
  • Add the sesame seeds and the cabbage, carrots and sugar snap peas – lower heat – allow to cook for about 2-3 minutes (you literally just want the raw taste of cabbage to go)
  • Season with salt, sugar and lemon juice and mix well before removing from heat
  • Garnish with sesame seeds and serve as a side dish, as a veggie stir fry with some fine rice noodles, or as a veggie salad
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