Spicy Sugar Snap Peas
- 1 lb sugar snap peas
- 2 tbsps soy sauce (low sodium sauce can be used)
- 1 tsp sesame seed oil
- 1 tsp sriracha sauce
- 3 slices fresh ginger
- 2 large garlic cloves, sliced
- 1 tbsp peanut oil
- 1 tsp black sesame seeds or sesame seeds for garnish
Remove the strings from each sugar snap pea by snapping the stem end and pulling the string down the side, then slice each one on the diagonal. (Some sugar snap peas are string less, so this step may not be necessary)
Mix the soy sauce, sesame oil and Sriracha sauce in small bowl and set aside.
Put a wok or heavy pan on the burner and preheat at least one minute. When the wok is hot, add the oil and let it heat until the oil is shimmering. (about 15-30 seconds) Add the sliced ginger and garlic and stir-fry just long enough so they become fragrant and season the oil, the remove. (Be careful not to brown the ginger and garlic or they will have a bitter taste.)
Add the sliced sugar snap peas and cook over high heat, stirring constantly, until the peas turn bright green and are just starting to cook, about 2-8 minutes. (peas should be tender crisp) Vary time based on thickness of peas. Pour in the sauce mixture and cook, stirring constantly, until the sauce just starts to coat the peas, about 1 minute more. Serve hot, sprinkled with black sesame seeds or sesame seeds.
This dish is also great cold, as a leftover, for lunch the next day.