here for the meatball recipe) and served over my rice and quinoa mixture. Delicious!
adapted from Alton Brown's Vegetable Saute recipe
4 teaspoons sesame oil (found with the other asian foods on the asian aisle)
1 teaspoon minced garlic
1 Tablespoon minced ginger (love the stuff you can get already minced in a tube)
8 to 10 baby carrots, julienned (or you can cheat and buy the already julienned carrots and use 3/4 cup)
1/2 teaspoon salt
Pinch of freshly ground Black pepper
2 cups sugar snap peas
half of a bag of Cabbage / cole slaw mix (I like the tri-colored kind, it had carrots and purple cabbage too)
2 or 3 green onions, chopped (both the white and green parts)
1 Tablespoon Rice Vinegar (found in the asian aisle)
2 teaspoons chopped cilantro (*or you can use the chopped in the tube if you like--see note below)
Place the Sesame oil in a large skillet and heat on medium heat. Once the oil is hot, add the garlic, ginger and julienned carrots and sauce for 3 to 5 minutes. Add the salt and pepper while they cook. Next add the sugar snap peas and cook for another minute. Next comes the cabbage / cole slaw mix and the green onions, continue to sauce for another minute or two.
Remove the skillet from the heat and drizzle the rice vinegar over the mixture. Toss to combine.
Now you can garnish with chopped Cilantro.
I served mine on a mixture of Rice and quinoa and topped with my hoisin meatballs and sauce.
**If you are using the Cilantro in the tube, add with the cabbage and green onions so it gets mixed around with everything.