2large carrotspeeled, cut into lengths about the same as the snow peas, and cut into a julienne (when cutting carrots it's always best to cut a little piece off one side to make a shelf, this keeps the carrot from rolling when you cut it. )
1 - 2stalks celerysliced on the diagonal into ¼ inch slices
1teaspoongrapeseed or extra virgin olive oil
1teaspoontoasted sesame seed oil
Salt and freshly ground pepper
1 - 2tablespoonstoasted sesame seeds(optional)
1 - 2tablespoonsthinly sliced green onion tops(optional)
Prepare the vegetables. Bring a small saucepan of water to a boil, add the carrots and snow peas, blanch 1 - 2 minutes. Immediately drain and run cold water over or plunge into an ice bath. Allow to drain.
Heat the oil in a large skillet or wok over medium-high heat. Add the carrot, celery, and snow peas, stir, tossing the vegetables with the oil for about 2 - 3 minutes or until crisp-tender. Season with salt and pepper, toss with the sesame seeds and onions if using. Serve.