5 Spice Sesame Vegetable Medley
Serves 8
2 cups
sugar snap peas
½ cup
diced carrots
1 teaspoon
sea salt
½ teaspoon
white pepper
¼ cup
finely chopped
1 cup
sweet peas
1 teaspoon
Chinese 5 spice blend


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

Nutritional Information

Serving Size: 
1/2 cup (84 g)
Total Fat: 
14 g
Saturated Fat: 
10 g
4 g
Total Carbohydrate: 
12 g
Dietary Fiber: 
2 g
0 mg
1 mg
300 mg
23 mg