Sesame Ginger Carrots

3 tablespoons of oil (or less)
Pinch of hing (asafetida) optional
2 tablespoons minced fresh ginger or1/4 teaspoon ground ginger
3 cups (360 g) thinly sliced carrots (slice on the diagonal)
1/4 cup (35 g) sesame seeds, salt

Melt the oil in a wok or large skillet. Add the hing and saute over low heat for 30 seconds, until fragrant.
Add the ginger and carrots and saute over low heat stirring frequently, until the carrots start to become tender.
Add the sesame seeds and a sprinkling of salt and continue sauteing, stirring constantly until carrots are tender.

Variation
Replace the carrots with green beans or snap peas.
Quinoa
1 cup of quinoa and 2 cups of water and cook for about 15 minutes.
You can put on some toasted sesame oil and a little bit of Kikkoman soya sauce and eat it with tofu or steamed vegetables etc.