Nutrition per serving may change if servings are adjusted.
4 teaspoons reduced-sodium soy sauce
3 teaspoons toasted sesame oil, divided
2 cloves garlic, minced
1 teaspoon minced fresh ginger
16 ounces fresh sugar snap peas (4 cups), trimmed
1 cup shredded carrot
Sesame seeds for garnish
Whisk soy sauce, 1 tsp. oil, garlic, and ginger in a small bowl. Set aside.
Heat a 12-inch heavy skillet over medium-high heat. Add snap peas and the remaining 2 tsp. oil and toss to coat. Cook, stirring occasionally, until the peas start to blister, 3 to 4 minutes. Add carrot and cook, stirring, for 1 minute more.
Drizzle the reserved soy sauce mixture over the vegetables. Cook, stirring, until heated through. Sprinkle with sesame seeds, if desired.