This easy stir-fry is great with rice as a meal, or as a side dish, paired with chicken or pork. If you’re growing peas and scallions in your garden this quick delicious dish will make all your efforts in weeding and tending completely worth it. You can mix up the quantities of the vegetables, and even omit the sugar if you prefer, but the sesame oil is a must for the true intended flavor.
- 2 tablespoons peanut or canola oil
- 3 thin slices of ginger
- 2 whole garlic cloves, lightly crushed and peeled
- 1 pound snow peas, strings removed and cut in half crosswise at a fairly steep diagonal
- 1 medium carrot, peeled and cut into fine julienne strips about 2-1/2 inches long
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 3-4 scallions, both green and white sections, first cut crosswise into 2-1/2 inch lengths and then sliced lengthwise into fine strips
- 2 tablespoons water
- 2 teaspoons oriental sesame oil
- Heat the oil in a wok or large frying pan over medium-high heat.
- When oil is hot, add the ginger and garlic. Stir and fry 10-20 seconds, pressing down on the garlic.
- Add the snow peas and carrot. Stir and fry for 10-20 seconds.
- Add the salt and sugar, stir once to combine.
- Add 2 tablespoons of water. Cover and reduce heat to low, and cook 2 minutes, or until the vegetables are tender crisp.
- Uncover, turn the heat to medium-high, and add the scallions and sesame oil. Stir for 20-30 seconds.
Co-Author of Garden Candy Basics