1 tablespoon and 2 teaspoons extra virgin coconut oil
1 tablespoon chili oil
6 cups sugar snap peas, trimmed
3 pinches sea salt to taste
3 pinches freshly cracked black pepper
3 tablespoons sesame seeds
Total Time: 15 minPrep: 10 minCook: 5 minYield: 12Level: easy
Heat the extra virgin coconut oil and chili oil in a wok or skillet over medium-high heat until the oil shimmers with heat. Cook and stir the snap peas until they turn bright green and start to become tender, about 4 minutes. Sprinkle with salt and black pepper as they cook. Sprinkle peas with sesame seeds, and stir a few times to mix before serving.