Vegetable saute

  • 4 tsp toasted sesame oil
  • 1 tsp minced garlic
  • 1 Tbsp minced fresh ginger
  • 230g carrots, cut on the bias into 1cm thick pieces
  • 1/2 tsp salt
  • Pinch freshly ground black pepper
  • 110g sugar snap peas
  • 110g savoy cabbage, shredded
  • 1 1.2 Tbsp chopped spring onion
  • 1 Tbsp rice wine vinegar
  • 2 tsp chopped fresh coriander or mint leaves
1) Place the sesame oil into a straight-sided 25cm saute pan set over medium heat. Once the oil begins to shimmer, add the garlic, ginger, carrots, salt and pepper and saute for 4 minutes.

2) Add the sugar snap peas and continue to saute for 1 minute. Lastly, add the savoy cabbage and spring onions and saute for an additional minute.

3) Remove from the heat, add the rice wine vinegar and stir to combine, scraping any bits off the bottom of the pan. Sprinkle with the cilantro or mint and toss to combine. Serve immediately.

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