Jack Grigsby III
Candied spring vegetables from the wok
Cut the bunches into pieces of 4 cm. Cut the fennel into segments of a cm. Cut the spring onions into pieces of 4 cm. Cut the pepper into thin strips. Boil the pieces of carrots for 2 minutes in a large pan with plenty of boiling water with salt. Add the pieces of fennel and snow peas and cook for another 2 minutes. Rinse the vegetables in a colander with cold water and drain well.
Heat the butter in a wok or frying pan and stir fry the spring onions and peppers for 1-2 minutes. Spoon the carrot, fennel and snow peas and stir-fry for another 2 minutes.
Sprinkle the balsamic vinegar and maple syrup over it and heat the vegetables until they are covered with a shiny layer. Serve the vegetables in a warm dish and sprinkle the sesame seeds over it.
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