<http://schema.org/recipeInstructions>
" In a medium skillet, heat 1/4 cup of the olive oil. Add the carrots, celery, onion, and bell pepper, and cook over moderate heat, stirring occasionally, until the sofrito is tender and lightly browned, about 8 minutes. In a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Add the snap peas and cook over high heat just until they are bright green, about 2 minutes. Add the sofrito and cook until the snap peas are lightly browned in spots, about 2 minutes. Add the crushed red pepper and 1/4 cup of water and cook until crisp-tender, about 2 minutes longer. Add the torn mint and season with salt. Serve hot or at room temperature. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes."^^<http://www.w3.org/2001/XMLSchema#string>
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