STIR FRIED SNOW PEAS, BABY CARROTS
AND ASPARAGUS TIPS

spring or filtered water
20 baby carrots, blanched for 2 minutes, drained well
soy sauce
1 to 2 bundles asparagus, cleaned, 1-inch tips removed, stems discarded
20 to 25 snow peas
1 Tbsp brown rice vinegar
1 Tbsp brown rice syrup
1 tsp kuzu, dissolved in small bit of cold water
several long curls of lemon rind
small handful lightly toasted black sesame seeds

Heat a wok or deep skillet. Add small bit of water (as you would oil for sauteing). It should bead up in the wok. Add carrots, a splash of soy sauce and stir-fry carrots for 2-3 minutes.

Add asparagus tips, a splash of soy sauce and stir-fry for 2-3 minutes.

Add snow peas, season lightly with soy sauce, stir and cover. Cook for minutes, until snow peas are bright green, but still crispy.

Remove cover and stir in rice vinegar and brown rice syrup. Some liquid should have accumulated in the wok. Stir in dissolved kuzu to form a thin glaze over veggies.

Remove from heat and fold in long lemon curls and sesame seeds. Serve immediately as snow peas will turn color and not look fresh of the dish is left standing too long.

Source: Julia