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. Photo by Lynne Calamia
4mediumcarrots, cut on the bias into 1/8-inch thick pieces
1teaspoonkosher salt, divided
1/2teaspoon freshly ground black pepper, divided
1cupsugar snap peas, tough string removed
2cupsshredded Savoy cabbage
2medium scallions, sliced thinly on the bias
1tablespoonrice vinegar
2teaspoonschopped fresh cilantro or mint leaves
ACTIVE TIME: 10 minutesminutes
TOTAL TIME: 20 minutesminutes
Yield: 4servings
Procedure
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,1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper, Sauté, stirring frequently, for 4 minutes.
Add the sugar snap peas and continue to sauté for 1 minute. Add the cabbage, scallions, and the remaining salt and pepper 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.