Sugar Snap Peas and Carrots

Serves 4

Ingredients

• 1 tbsp. olive oil
• 1 cup carrots, peeled and thinly sliced
• 1 tbsp. fresh ginger, minced
• 1 tbsp. garlic, minced
• 8 oz. sugar snap peas
• 1 cup edamame, shelled
• ½ cup cashews
• 1 tbsp. hot chili sesame oil
• 2 tbsp. fresh mint, chopped
• salt and pepper to taste

Instructions

1. In a large wok or skillet, heat oil over medium heat.
2. Sauté carrots, ginger, and garlic for 2 minutes.
3. Add sugar snap peas and sauté for 3 minutes or until the peas are tender, but still crisp.
4. Add edamame, cashews, sesame oil, and salt and pepper. Sauté for 1 minute.
5. Transfer to a serving dish and garnish with the fresh mint.

You can find frozen edamame already shelled in the freezer section at Ingles.