Julienne of Carrots & Snow Peas



cups carrots, julienned
1 1/2
cups snow peas, julienned
tablespoon Asian sesame oil
tablespoons green onion, chopped
medium clove garlic, minces
teaspoon fresh ginger, minced (optional)
Salt and white pepper to taste



Fill a medium bowl with ice water and set aside.  Cook carrots in boiling water for 2 minutes.  Add snow peas and cook 2 minutes more.  Drain vegetables and immerse immediately in ice water to stop cooking and set colors.  When vegetables are completely cool, drain thoroughly.


Heat oil in medium skillet over medium-high heat.  Add carrots, snow peas, green onion, garlic, and ginger.  Stir fry 1 to 2 minutes.  Season with salt and white pepper.  Serve immediately.


Do-ahead Hint:  parboil the julienned vegetables ahead of time; keep refrigerated.  Stir fry at the last minute. 


Serves 6.