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Carrot and Peas Stir Fry

This quick stir fry combines bright, crisp carrots and sweet peas cooked in a hot pan with garlic, ginger, and soy sauce. The dish has a vibrant appearance with colorful vegetables that retain their crunch, finished with a fragrant drizzle of sesame oil. It’s a simple, honest meal that highlights fresh ingredients and quick cooking techniques.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course
Cuisine: Asian
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 2 medium carrots peeled and thinly sliced on the bias
  • 1 cup peas fresh or thawed frozen
  • 2 cloves garlic minced
  • 1 teaspoon ginger freshly grated
  • 1-2 tablespoons soy sauce light or regular, adjust to taste
  • 1 tablespoon oil neutral oil like canola or vegetable
  • 1 teaspoon sesame oil for finishing, optional

Equipment

  • Wok or wide skillet
  • Spatula
  • Sharp knife
  • Cutting board

Method
 

  1. Heat your wok or wide skillet over medium-high heat until shimmering, then add the neutral oil and swirl to coat the surface.
  2. Add the sliced carrots and cook, stirring frequently, for about 2-3 minutes until they start to soften and turn lightly golden around the edges.
  3. Stir in the minced garlic and grated ginger, cooking for about 30 seconds until fragrant, and you hear a gentle sizzle.
  4. Add the peas and cook for another 1-2 minutes, stirring constantly, until they turn bright green and are heated through but still crisp.
  5. Pour in the soy sauce, stirring quickly to evenly coat all the vegetables. Taste and add more soy if you like it saltier.
  6. Remove the skillet from heat and drizzle with sesame oil for a toasty aroma, tossing gently to distribute the flavor.
  7. Transfer the stir fry to a serving plate, enjoy immediately while the vegetables are vibrant and crisp.