Heat a wok
over high heat, and then add the vegetable oil. Add the ginger
and cook for 30 seconds. Add the carrots
and green beans and stir-fry
for 2 minutes (adding a splash of water if necessary to facilitate cooking). Season the vegetables with the light soy, rice vinegar
and a drizzle
of toasted sesame oil. Garnish with a sprinkling of the toasted white and black sesame seeds.
Per serving: Calories: 106; Total Fat 7 grams; Saturated Fat: 1 grams; Protein: 2 grams; Total carbohydrates: 7 grams; Sugar: 3 grams Fiber: 2.5 grams; Cholesterol: 0 milligrams; Sodium: 137 milligrams