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Jenn H.
Sugarsnaps with coconut
A tasty recipe. The vegetarian side dish contains the following ingredients: ground coconut (bowl 55 g), sugar snaps (a 200 g), snow peas (200 g), soy sauce (bottle 250 ml) and fried onions (cup 100 g).
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Ingredients
Directions
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Roast the coconut in a frying pan without butter or oil in approx. 3 min. Crunchy. Let cool on a plate.
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Cook the sugarsnaps in water with salt in approx. 4 min. Al dente. Add the snow peas last minute. Pour the sugarsnaps and the snow peas. Put in a bowl and spoon with the soy sauce. Add pepper to taste. Sprinkle with the coconut and the onions. Tasty with teriyaki chicken.
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Nutrition
150Calories
Sodium0% DV1.655mg
Fat14% DV9g
Protein12% DV6g
Carbs4% DV12g
Fiber24% DV6g
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