Snap Pea Stir Fry

1# Red Dog Farm Sugar Snap Peas
2 Red Dog Farm Carrots
1 Small/Medium Red Onion
½ Cup Raw Cashews

2-3 Scallions
1 Tbls. Grated Ginger
1 Clove Minced Garlic
1 Tbls. Vegetable Oil (for high heat)

2 Tbls. Soy Sauce
1 Tbls. Sesame Oil
Chili Sauce to Taste

1 Tbls. Toasted Sesame Seeds

Rinse and prepare the snap peas. Peel and slice the carrots into matchsticks. Thinly slice the red onion (should not have more than 1 cup of onion). Slice the scallions.

In a small bowl mix the soy sauce, sesame oil and chili sauce. Set aside.

Heat vegetable oil in a wok (or good stir fry pan) and add grated ginger and minced garlic. Keep stirring, lightly brown the ginger and garlic then add red onion, carrot and cashews. Cook for 2-3 minutes then the snap peas. Cook for another 2-3 minutes until peas are soft. Add the sliced scallions and stir in just at the end. Pour the sauce mix over the vegetables and stir before serving. Serve over rice for a full meal or just on their own for a snack. Top with sesame seeds.