Toasted sesame oil brings bold flavor to simple sautéed vegetables in this classic stir-fry application. Serve it as a side dish or add marinated beef, chicken, pork, or even shrimp for a tasty one-pan weeknight dinner. This recipe first appeared in Season 12 of Good Eats.
8ouncescarrots, cut on the bias into 1/4-inch thick pieces
Pinch freshly ground black pepper
4ouncessugar snap peas
4ouncesSavoy cabbage, shredded
2teaspoonschopped fresh cilantro or mint leaves
ACTIVE TIME: 10 minutesminutes
TOTAL TIME: 10 minutesminutes
Heat the sesame oil in a straight-sided 10-inch sauté pan set over medium heat. Once the oil begins to shimmer, add the garlic, ginger, carrots, salt, and pepper, and sauté for 4 minutes.
Add the sugar snap peas and continue to sauté for 1 minute. Add the cabbage and scallions and sauté for an additional minute. Remove from the heat, add the vinegar, and stir to combine, scraping any bits off the bottom of the pan. Sprinkle with cilantro or mint and toss to combine. Serve immediately.