This delicious, gluten-free, egg-free, nut-free and soy-free chili and mint pea stir fry is a tantalizing Thai side dish made with butter and frozen peas.
Special diets: Vegetarian | gluten-free | eggs-free | nuts-free | soy-free |
️Allergens: not vegan | lactose |
⏱ 18 mins – easy
🍽 6 servings – 116 kcal per serving
| Serving
85g |
Fat
6g |
Sat. fat
4g |
Sodium
296mg |
| Carbs
10g |
Fibers
3g |
Sugars
3g |
Proteins
3g |
INGREDIENTS
- ½ tsp salt
- 1¾ oz butter
- 1 shallot
- 1 clove of garlic
- 1 red chili pepper
- 14 oz frozen peas
- 1 handful spearmint
TOOLS
- 1 grater
- 1 colander
- 1 knife
- 1 wooden spoon
- 1 frying pan
- 1 serving bowl
STEPS
Peel and chop the shallot. Peel the garlic.
Grate the peeled garlic using a grater.
Slice the red chili pepper.
Rinse the frozen peas.
Drain the rinsed peas in a colander.
Chop the spearmint roughly.
Put the butter in a frying pan and turn on the heat. Add the chopped shallots to the frying pan and stir with a wooden spoon for 2 minutes. Then add the grated garlic and red chili pepper slices. Stir again with a wooden spoon for 3 minutes. Add the drained peas to the frying pan and cook for 3 more minutes, then turn off the heat. Add the chopped spearmint and salt and stir with a wooden spoon for another 2 minutes. Then transfer the contents of the frying pan to a serving bowl.
It’s ready to be served !
