Sesame Ginger Vegetable Stir Fry

This post is sponsored by Farberware.

Me and my kids love exploring new places right here in Chicago. Many times we forget that our national parks offer tons of opportunities to have family time, learn history and see sites in your area that you may not have ever realized existed! 

Sundays are usually spent at church and afternoons driving through parts of the city or exploring new towns in Chicagoland. On this particular Sunday, we ventures to Pullman National Monument in the Pullman neighborhood of Chicago. We've never been to this national monument and had such a great time walking around, exploring the architecture, learning about a great part of Chicago history and a fun little picnic with my Sesame Ginger Vegetable Stir Fry!

When you're out picnicking, this is a great recipe to put into fun little glass jars and take along with you! Check out the recipe with Farberware below! Neat Nest is the newest innovative cookware collection from Farberware - with interlocking handles, cookware nests together for easy storage and scratch protection; Kohl's is the exclusive Neat Nest launch partner.  Farberware Neat Nest is made in the USA (of imported components) right from their Fairfield, California factory.

As part of the Neat Nest collection, Farberware has partnered with the National Park Foundation, contributing an annual donation of $100,000 to help with the conservancy and protection of our National Parks.

Sesame Ginger Vegetable Stir Fry

  • 1, 8 ounce package dry noodles
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, chopped
  • 2 teaspoons minced fresh ginger
  • ½ cup sliced red onions
  • ½ cup sliced red onions
  • 1 cup sweet peas
  • 1 ½ cups sliced green cabbage
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce (optional)
  • Fresh cracked pepper
  • Kosher salt, to taste
  • 1 tablespoon sesame oil
  • 1 teaspoon sesame seeds, black or white
Cook the noodles according to package instructions and set aside.

Heat the Farberware Neat Nest 12-inch skillet with oil on medium-high heat. Add garlic and ginger and saute for about 1 minute, stirring so that it doesn’t burn. Add onions and saute for another minute. 

Then, add the carrots toss together for a couple minutes for the carrots to start to become tender, yet still firm. Toss in the noodles and mix with the vegetables. 

Then, add the peas and cabbage. Toss and add the soy sauce and oyster sauce. Mix thoroughly together with some fresh cracked pepper. Taste to see if you like the saltiness. Add kosher salt, if you want it a little saltier. 
Turn off the heat and drizzle the sesame oil and seeds. Toss together and serve. 

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Mary Kay
Jan 28, 2019 at 00:37:17
Are you using sugar snap peas? I always associate the term sweet pea to English peas