Eosinophilic Esophagitis Friendly Vegan Sautéed Snap Peas
Total time13 min
Prep time5 min
Cook time8 min
4.8(12)
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Learn more →Ingredients
4 servings
- 1 lb snap peas, strings removed
- 2 tbsp olive oil
- 3 cloves garlic, thinly sliced
- 1 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 1 tsp sesame oil
- 1 tbsp fresh lemon juice
- ¼ tsp red pepper flakes (optional)
- salt and pepper, to taste
For serving
- 1 tsp sesame seeds (optional)
Instructions
- 1
Heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering.
- 2
Add the garlic and cook, stirring constantly, until fragrant and just beginning to turn golden at the edges, about 1 minute. Watch closely, as the slices can brown quickly.
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