Put oil in a skillet over medium heat. When hot, add the ginger and scallions and cook, stirring occasionally, until the scallion is soft, about 3 minutes.
Add the dashi and bring to a steady bubble. Add the carrot, snow peas, and edamame and sprinkle with salt and pepper.
Cook until the vegetable are tender, about 5 to 7 minutes. Taste and adjust seasonings.
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