Spicy Stir-Fried Snap Peas

1. 1

   1. Remove the strings from the each sugar snap pea by snapping the stem end and pulling the string down the side, then slice each one on the diagonal.

2. 2

   2. Mix the soy sauce, sesame oil, and Sriracha sauce in a small bowl and set aside.

3. 3

   3. Put the wok or heavy frying pan on the burner and preheat. Once hot, add the oil and let it heat until the oil is shimmering (about 15-30 seconds, depending on how hot your stove gets.) Add the sliced ginger root and garlic and stir-fry just long enough so that they become fragrant and season the oil, then remove. (Be careful not to brown the ginger and garlic or they will have a bitter taste.)

4. 4

   4. 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 minutes.

5. 5

   5. Pour in the sauce mixture and cook, stirring constantly, until the sauce just starts to coat the peas, about 1 minute more.

6. 6

   6. Serve hot, sprinkled with black sesame seeds or sesame seeds if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.