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Dinner recipe · from the recipe book

Ginger Sesame Sautéed Snow Peas and Carrots

Crisp-tender snow peas and sweet carrot coins glossed in a gingery soy-sesame sauce with a nutty crunch of toasted sesame seeds.

Ginger Sesame Sautéed Snow Peas and Carrots

Ingredients

  • 5⅓ cups340 gSnow peasstrings removed
  • 3 medium180 gCarrotsthinly sliced on the diagonal
  • 1 tbsp14 gCanola oil
  • 2 tbsp grated12 gFresh gingerpeeled and minced
  • 2 cloves6 gGarlicminced
  • 2 tbsp30 gWater
  • 1 tbsp15 gLow-sodium soy sauce
  • 1 tsp7 gHoney
  • 1⅛ tsp5 gToasted sesame oil
  • 2¾ tsp8 gSesame seeds
  • 1 medium15 gGreen onionsthinly sliced

Steps

  1. Prep first: string the snow peas, slice the carrot, mince the ginger and garlic, and slice the green onion.
  2. In a small bowl, stir together the soy sauce, honey and toasted sesame oil to make the sauce; set aside.
  3. Toast the sesame seeds in a dry large skillet over medium heat, stirring, for 2 to 3 minutes until golden. Tip them onto a plate.
  4. Add the canola oil to the same skillet over medium-high heat. Add the carrot and sauté for 3 minutes.
  5. Add the water, cover and cook for 2 minutes until the carrot is just tender and the water has mostly evaporated.
  6. Uncover, add the snow peas and sauté for 2 to 3 minutes until bright green and crisp-tender.
  7. Push the vegetables aside, add the ginger and garlic to the open space and stir for 30 seconds until fragrant, then toss the ginger and garlic with the carrot and snow peas.
  8. Pour in the soy-sesame sauce and toss for 30 seconds to glaze the vegetables.
  9. Transfer to a serving dish and sprinkle with the toasted sesame seeds and green onion. Serve hot.

Contains: Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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