The Kitchn: A healthy take on 'crab rangoon'
By Alice Choi
on
1 to 2 cloves fresh garlic, minced
2 to 3 medium- to large-sized carrots, shredded
1 bunch asparagus (about a pound), ends trimmed and stalks sliced
1 8-ounce package cremini mushrooms, diced
1 cup peas, fresh or frozen
1 bunch scallions, diced
Salt and pepper, to taste
2 teaspoons soy sauce
1 teaspoon roasted sesame seeds, plus more to garnish (see note)
1 heaping teaspoon crushed red pepper flakes (optional, for some heat)
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