Spicy Asian Vegetables

I whipped this up tonight with dinner. Hot and spicy Asian flavors complement the texture and crunch of the veggies.

Ingredients
2 medium carrots, sliced Julienne style
1 red pepper, sliced Julienne
3 scallions, sliced
1/4 cup ginger sliced very tiny and thin, Julienne style
3 tablespoons olive oil
3 tablespoons sesame seeds
2 tablespoons sesame oil
1 teaspoon Thai Kitchen Green Curry Paste
1-2 dashes red pepper flakes.

In a small skillet toast sesame seeds over medium heat. I knew mine were starting to cook when they began popping. This was a bit of a surprise. I did a bit of research and it is recommended you cover your pan with a mess screen. You want the seeds to turn a slight gold brown or caramel color and then you know they are done. Watch carefully because they brown really fast!

In a large skillet or a wok, heat olive oil. Add a few dashes of red pepper flakes depending on how hot you like it. Let the flakes cook at bit -- you will know the time is right when you start to smell the pepper. Add carrots and red peppers. Stir fry on high heat for 2-3 minutes. You want the veggies to change color but to still have their crunch, so lean more towards cooking less. This also helps preserve all the nutrients you can lose when over cooking. Add scallions and ginger. Reduce heat and stir. Let this cook for about two minutes until flavors become integrated. Add sesame oil and stir. Add curry paste and stir. Remove from heat and spoon into serving dish. Sprinkle top with sesame seeds.

Servings: 4