Description
The chili peppers in this dish provide a little bit of heat, depending on what type you find at the grocery store. If you don’t have any fresh chili peppers, you can sprinkle on some red pepper flakes instead. The flakes will add more heat, so it’s best to sprinkle each plate individually rather than directly into the whole skillet. Garnish with fresh cilantro and enjoy your meal.
Recipe from The One-Pot Alkaline Diet Cookbook by Nutritionist Sharisse Dalby
Ingredients
Scale
- Juice of 4 oranges
- 2 teaspoons orange zest
- 1 tablespoon chili peppers, minced
- 6 garlic cloves, minced
- 1/4 cup fresh ginger, peeled and minced
- Pinch sea salt
- 1 red onion, thinly sliced
- 2 cups snap peas
- 2 yellow bell peppers, thinly sliced
- 4 carrots, sliced into rounds
- 1 cup minced fresh cilantro
Instructions
- In a large skillet, whisk together the orange juice, zest, chili peppers, garlic, ginger, and salt, and bring to a boil over medium heat.
- Stir in the onion, peas, peppers, and carrots.
- Cover the skillet, reduce the heat to low, and simmer for 5 minutes, or until vegetables turn bright in color.
- Garnish with cilantro and serve.
Notes
Variation Tip
Use this to top a bowl of quinoa or add in your favorite beans, like black beans or edamame, for protein. I also love to add 1 cup of halved cherry tomatoes right at the end for some extra flavor.
Nutrition
- Serving Size: 4