Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 300 g carrot (s)
- 100 g suar snap peas
- 1 clove garlic, finely diced
- some ginger, peeled, grated
- some oil for frying
- 1 tablespoon soy sauce
- 0.5 tablespoon ½ rice vinegar
- some agave syrup
- 100 ml vegetable stock
- some sesame oil, dark
- pepper
- 1 tablespoon sesame seeds, toasted
Print Recipe
Pin Recipe Instructions
- Wash and peel the carrots, cut diagonally into thin slices. Wash and clean the sugar snap peas, cut larger ones in half at an angle.
- Heat the oil in a pan, fry the carrots, sauté the garlic and ginger briefly. Add the soy sauce, rice vinegar and agave syrup, deglaze with the vegetable stock. Cover and cook over a low heat for 4 minutes. Add sugar snap peas, cook for another 3 minutes.
- Season with a little sesame oil, pepper and possibly soy sauce and rice vinegar. Serve sprinkled with sesame seeds.
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