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Asian Sugar Snap Peas

1 pound sugar snap peas, trimmed

3 tablespoons coconut (or Fair Trade red palm) oil

2 cloves of garlic, minced

1/4 cup tamari

1/4 teaspoon sesame oil (or roasted sesame oil)

1/8 teaspoon of sriracha

1/4 teaspoon packed brown sugar

2 tablespoons toasted sesame seeds

Directions Preheat the oven broiler, and move oven rack into the top position. Heat coconut or palm oil in pan, gently toss peas and minced garlic in the oil using tongs. Place the snap peas in a baking pan, drizzle with oil from pan, scrape out garlic and toss to coat. Spread the snap peas (tossed with garlic) out into a single layer. Broil the snap peas in the preheated oven until tender, about 5 minutes. Meanwhile, mix together the soy sauce, sesame oil, chili oil, brown sugar, and sesame seeds in a large bowl. When the snap peas come out of the oven, toss them immediately with the sauce.