carrots, peeled and julienned
green beans, halved and sliced lengthwise
ARVINDA’S BOMBAY SHAKE BLACK PEPPER
sea salt, to taste
Place the carrots and green beans in a pot of boiling water and boil for a couple of minutes until parboiled. Drain.
Gently heat the oil in a heavy bottom non-stick skillet on medium. Shake on ARVINDA’S BOMBAY SHAKE BLACK PEPPER and blend with the oil.
Add the carrots and green beans and toss well. Drizzle on the maple syrup and sprinkle on the salt. Cook for a couple of minutes, stirring occasionally until the carrots until they are tender.