Gingered Stir-Fry of Snow Peas and Carrots
(from CLattuada’s recipe box)
This can easily be turned into an entree by tossing in some savory baked tofu, water chestnuts and chick peas just after you have added the stir-fry sauce.
Source: The Passionate Vegetarian
Serves 4 peopleCategories: dinner, side, vegan, vegetable
Ingredients
- 1 lb baby carrots
- 12 ounces snow peas (or sugar snap peas), strings removed
- 2-3 cloves garlic, peeled and finely minced (about 2 1/2 teaspoons)
- 2 thumb-sized pieces fresh ginger, peeled and finely minced (about 2 1/2 teaspoons)
- 1 tbs soy sauce
- 1 tbs rice vinegar
- 1 tsp brown sugar
- 2 drops Tobasco or other similar hot pepper sauce
- Cooking spray
- 1 tsp mild vegetable oil, such as corn, canola or peanut
- 1 tsp toasted sesame oil
Directions
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Bring a large pot of water to a boil over high heat. Add the carrots and blanch for as little as one minute if you have true narrow baby carrots, no fatter than a pencil; it will be 4 minutes if you are using thicker carrots.
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Place the snow-peas in a colander. Drain the carrots over the snow peas (thereby blanching the snow peas at the same time), and refresh immediately and vigorously under cold running water, rinsing well. Blot the vegetables dry, set aside.
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Combine the garlic, ginger, soy sauce, vinegar, brown sugar, and Tobasco in a small bowl. Set aside.
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When ready to eat, spray a conventional wok or skillet well with cooking spray. Add the oils and place over high heat. When very hot, add the blanched vegetables and stir-fry like crazy for 2-3 minutes. Add the garlic-ginger mixture and stir-fry until the sauce has largely evaporated and what’s left is very fragrant, another 20 seconds. Serve immediately.