Sesame Carrot and Asparagus Stir-Fry

I make a lot of stir-frys with ginger, garlic and Braggs,  such a simple, flavourful combo.  Tonight I threw in some chopped up Swiss Chard (since my garden full on it is all frozen!) and had it with Quinoa.  Its also yummy with rice!

Looking for a protein? Try Thai-Peanut Chicken Skewers.

Vegetarian? Go with Thai-Peanut Tofu

-Click here for home made peanut sauce recipe-

Large skillet or wok, medium-high heat:
2              tablespoons Sesame Oil
1              clove Garlic, minced
3              tablespoons fresh Ginger, minced (one tablespoon reserved)
5              cups Carrots, thinly sliced diagonally
5              cups fresh Asparagus, ends snapped off and cut into two
1/3         cup Braggs (Tamari or Soy Sauce would work here too but use less)
1/3         cup Toasted Sesame Seeds

Add carrots, garlic and 2 tablespoons of ginger to hot oiled skillet and sauté till just brown but still crisp.  Add Asparagus and sauté for a minute or so more, until they are bright green but also, still crisp.

Stir in Braggs and remove from heat.

Toss with sesame seeds and serve.

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