Summary

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

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Instructions

1. 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.
2. 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.
3. Season with a little sesame oil, pepper and possibly soy sauce and rice vinegar. Serve sprinkled with sesame seeds.