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“In Mark Bittman's 'How to Cook Everything Vegetarian'”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 2 tablespoons neutral oil (like grapeseed or corn)
  • 1 tablespoon minced garlic
  • 1 tablespoon peeled minced fresh ginger
  • 12 cup chopped scallions or 12 cup onion
  • 1 large carrot, cut into pieces (or sliced or julienned)
  • 2 stalks celery, cut into pieces (or sliced, or julienned)
  • 1 lb snow peas (defrosted frozen are fine) or 1 lb sugar snap pea, trimmed (defrosted frozen are fine)
  • 14 cup stock (may need a little more) or 14 cup water (may need a little more)
  • 2 tablespoons soy sauce
  • 1 teaspoon dark sesame oil

Directions

  1. Heat a large, deep skillet over med-high heat for 3-4 minutes.
  2. Add the oil and , almost immediately, the garlic, ginger, and scallion.
  3. Cook, stirring, for about 15 seconds, then add the carrot, celery, snow peas, and stock; increase heat to high.
  4. Cook, stirring constantly, until the vegetables are tender, about 7 minutes.
  5. If the mixture is completely dry, add a couple tablespoons more liquid, then the soy sauce and sesame oil; stir and turn off the heat.
  6. Serve immediately.

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