INGREDIENTS
6 cups
snap peas
1 tbsp
olive oil
1 1/2 tsp
freshly grated ginger
2
scallions, whites and light green only, chopped
2 tbsp
coconut aminos (or gluten-free tamari or soy sauce if not GF)
1 1/2 tbsp
rice wine vinegar
1 tsp
sesame oil
optional: 1/2-1 tsp sriracha for added spice
1 tbsp
sesame seeds