Peel the dark green skin off of the rind. Slice the white part of the rind and the carrots into matchsticks. Slice scallions into rounds, dividing the green and white portions (we’ll use both).
Add oil to a skillet over medium-high. Add rind and carrots and begin to cook, stirring, for 5-6 minutes. Add white scallions, saving the green tops for garnishing.
Make the peanut sauce by combining in a medium bowl peanut butter, ginger, maple syrup, soy sauce/tamari, lime juice, and red pepper flakes. Stir to combine and add a splash of water.
Pour peanut sauce and reduce heat to low. Let cook for 2-3 minutes, until the sauce becomes sticky. Serve green scallions, lime wedges, peanuts, fresh herbs, sesame seeds, and cooked rice.
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