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🍽️ Crispy Snow Peas with Carrots, Coconut and Ginger

355 kcal · 30 min · 4 servings

Crispy Snow Peas with Carrots, Coconut and Ginger Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the garlic clove and the piece of ginger.
  2. 2. Finely chop the garlic and the ginger.
  3. 3. Wash the chili pepper under running water.
  4. 4. Cut the chili lengthwise into two halves.
  5. 5. Remove the seeds and the white pith from the chili.
  6. 6. Finely chop the deseeded chili as well.
  7. 7. Wash the zucchini thoroughly.
  8. 8. Cut the zucchini lengthwise into two halves.
  9. 9. Slice the zucchini halves into thin slices.
  10. 10. Peel the carrots.
  11. 11. Cut the carrots into thin batons.
  12. 12. Wash the snow peas.
  13. 13. Remove the tough stems and strings from the snow peas.
  14. 14. Cut the snow peas diagonally in half.
  15. 15. Put the almonds into a hot wok without oil.
  16. 16. Lightly toast the almonds until they are fragrant.
  17. 17. Remove the almonds from the wok and place them on a plate.
  18. 18. Let the almonds cool down completely.
  19. 19. Coarsely chop the cooled almonds.
  20. 20. Pour the oil into the wok.
  21. 21. Heat the oil in the wok over medium-high heat.
  22. 22. Add the chopped garlic and ginger to the hot oil.
  23. 23. Sauté the garlic and ginger mixture briefly until fragrant.
  24. 24. Add the carrot batons to the wok.
  25. 25. Sauté the carrots for 3 to 4 minutes, shaking the wok occasionally.
  26. 26. Add the sliced zucchini and snow peas to the wok.
  27. 27. Fry all the vegetables briefly.
  28. 28. Deglaze the vegetables with the coconut milk.
  29. 29. Add the chopped chili to the pan.
  30. 30. Add the chopped almonds to the pan.
  31. 31. Lightly salt the dish.
  32. 32. Simmer the dish over medium heat for 5 minutes.
  33. 33. Season the dish with lemon juice.
  34. 34. Season the dish with a little sugar.
  35. 35. Plate the dish.
  36. 36. Serve the dish immediately.

Nutrition per serving