-
Heat the oil in a large sauté pan over medium heat.
-
When the oil is warm, add the spring onion, leek scapes, and a little salt to the sauté pan.
-
Cook until the onions soften and then add the garlic.
-
When the garlic just starts to become golden remove from heat and add to the diced poblano.
-
Add the sliced peppers to the pan with a sprinkle of salt and cook for a few minutes.
-
Stir and let sit to slightly char on one side then stir again.
-
Add to the bowl.
-
Add the carrots to the pan along with a drizzle of oil and a sprinkle of salt.
-
Sauté the carrots until they become soft.
-
Add to the veggies and stir well.
-
You can either mix in a cup of sprouts or serve them on the side. I do both.