Veggie Sauté

I should have taken a picture of this when we made it tonight, but I didn't. This dish is really colorful, really yummy, and really simple. Alton Brown made it last night on Good Eats. I love that show, not only because I just like the way Alton Brown presents food all scientific-like, but because his dishes are not complex. Anyway, it looked so good that we made it straight-a-way.

Ingredients
4 teaspoons toasted sesame oil
1 teaspoon minced garlic
1 tablespoon minced fresh ginger
8 ounces carrots, cut on the bias into 1/4-inch thick pieces
1/2 teaspoon kosher salt
Pinch freshly ground black pepper
4 ounces sugar snap peas
4 ounces savoy cabbage, shredded
3/4-ounce chopped green onion
1 tablespoon rice wine vinegar
2 teaspoons chopped fresh cilantro or mint leaves

Directions
Place the sesame oil into a straight-sided 10-inch saute pan set over medium heat. Once the oil begins to shimmer, add the garlic, ginger, carrots, salt and pepper and saute for 4 minutes. Add the sugar snap peas and continue to saute for 1 minute. Lastly, add the savoy cabbage and green onions and saute for an additional minute. Remove from the heat, add the rice wine vinegar and stir to combine, scraping any bits off the bottom of the pan. Sprinkle with the cilantro or mint and toss to combine. Serve immediately.