The key to making this look good is in the cut of your veggies. If you dice them, dice them all about the same size. If you want them in lengths, try for the same thickness of each veggie type. You could also try different veggies than I’ve listed below. For instance, if you choose to dice, try subbing diced squash for the pea pods. Your imagination is the only limit.

2 inches of fresh ginger, grated
2 T. peanut oil
2 T. sesame oil
1-2 t. soy sauce
3 carrots cut in thirds then quartered lengthwise
1 zucchini cut in half, then sliced lengthwise to roughly match thickness of carrots
1 c. of sugar snap peas

  1. Heat peanut oil and ginger in wok. Add soy sauce and carrots. Cook carrots for 3 minutes then add zucchini and pea pods.
  2. When the pods are brightening up greenwise, add sesame oil and toss thoroughly.
  3. Turn out quickly, don’t overcook or the veggies will be mushy.
  4. Top with black sesame seeds if you have them.