Ingredients
- 4 teaspoons toasted sesame oil
- 1 teaspoon minced garlic
- 1 tablespoon minced fresh ginger
- 8 ounces carrots, cut on the bias into 1/4-inch thick pieces
- 1/2 teaspoon kosher salt
- Pinch freshly ground black pepper
- 4 ounces sugar snap peas
- 4 ounces savoy cabbage, shredded
- 3/4-ounce chopped green onion
- 1 tablespoon rice wine vinegar
- 2 teaspoons chopped fresh cilantro or mint leaves
Directions
Place the sesame oil into a straight-sided 10-inch saute pan set over medium heat. Once the oil begins to shimmer, add the garlic, ginger, carrots, salt and pepper and saute for 4 minutes. Add the sugar snap peas and continue to saute for 1 minute. Lastly, add the savoy cabbage and green onions and saute for an additional minute. Remove from the heat, add the rice wine vinegar and stir to combine, scraping any bits off the bottom of the pan. Sprinkle with the cilantro or mint and toss to combine. Serve immediately.
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By mismax
Richardson, TX
on November 10, 2011
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This was a snap to make and paired beautifully with an asian roasted salmon. I'll be making this frequently!
By golddentist_112...
McAllen, TX
on April 01, 2009
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I love this dish. I had with fish as a side dish instead of having with rice. It was so good I will make it again.
By Heather-leigh
on February 01, 2009
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I am a terrible terrible cook. Pretty much my cooking is considered punishment or poisoning, though I think that's a bit extreme.
So, if I can make this and it tastes fantastic, anyone can!!! I added a little tofu at the time of the carrots and served with brown rice and soy sauce.
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