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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 4 |
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In Mark Bittman's 'How to Cook Everything Vegetarian' Ingredients:
2 tablespoons neutral oil (like grapeseed or corn) |
1 tablespoon minced garlic |
1 tablespoon peeled minced fresh ginger |
1/2 cup chopped scallions or 1/2 cup onion |
1 large carrot, cut into pieces (or sliced or julienned) |
2 stalks celery, cut into pieces (or sliced, or julienned) |
1 lb snow peas (defrosted frozen are fine) or 1 lb sugar snap pea, trimmed (defrosted frozen are fine) |
1/4 cup stock (may need a little more) or 1/4 cup water (may need a little more) |
2 tablespoons soy sauce |
1 teaspoon dark sesame oil |
Directions:
1. Heat a large, deep skillet over med-high heat for 3-4 minutes.
2. Add the oil and , almost immediately, the garlic, ginger, and scallion.
3. Cook, stirring, for about 15 seconds, then add the carrot, celery, snow peas, and stock; increase heat to high.
4. Cook, stirring constantly, until the vegetables are tender, about 7 minutes.
5. If the mixture is completely dry, add a couple tablespoons more liquid, then the soy sauce and sesame oil; stir and turn off the heat.
6. Serve immediately.
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