Snap Pea and Carrot Stir-Fry with Sesame Seeds

This snap pea and carrot stir-fry is a quick and easy weeknight meal that's packed with flavor. The snap peas and carrots are cooked until tender-crisp, and the cashews add a nice crunch. The sauce is made with soy sauce, rice vinegar, and sesame oil, and it's thickened with a cornstarch slurry. The sesame seeds add a final touch of flavor and texture.

This recipe was inspired by a dish I had at a Chinese restaurant a few years ago. I loved the combination of flavors and textures, and I knew I had to recreate it at home. I experimented with different ingredients and proportions until I came up with this recipe. It's now one of my favorite weeknight meals.

Prep time: 5 | Cook time: 10 | Serves: 2

Ingredients

• 1 tablespoon sesame oil
• 1 clove garlic, minced
• 1 teaspoon fresh ginger, minced
• 1/2 cup snap peas, trimmed
• 1/2 cup carrots, sliced
• 1/4 cup cashews
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame seeds

Instructions

1. Heat the sesame oil in a large skillet over medium-high heat.
2. Add the garlic and ginger and cook for 30 seconds, or until fragrant.
3. Add the snap peas and carrots and cook for 2-3 minutes, or until they start to soften.
4. Add the cashews and cook for 1 minute more.
5. Stir in the soy sauce and rice vinegar and cook for 1 minute, or until the sauce has thickened.
6. Remove from heat and stir in the sesame seeds.
7. Serve immediately.

Why It Works

• The sesame oil adds a nutty flavor to the dish.
• The ginger and garlic add a bit of heat and spice.
• The soy sauce and rice vinegar give the dish a salty and tangy flavor.
• The cornstarch slurry thickens the sauce and gives it a glossy finish.
• The sesame seeds add a final touch of flavor and texture.