Rhubarb and Carrot Stir Fry

This vibrant stir-fry combines the tartness of rhubarb with the sweetness of carrots for a unique and delicious dish.

Ingredients - Serves 4

In a small bowl, whisk together the soy sauce, honey, sesame oil, red pepper flakes, and salt. Set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the garlic and ginger and cook for 1 minute, until fragrant.
Add the rhubarb and carrots to the skillet and stir-fry for 3-4 minutes, until slightly tender.
Pour the sauce over the vegetables and stir to coat evenly. Cook for an additional 2-3 minutes.
Remove from heat and garnish with sliced green onions and toasted sesame seeds.
Serve hot as a main course or as a side dish with rice or noodles.