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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


  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!


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


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