Ingredients:

  • 1 pound (450g) sugar snap peas, ends trimmed
  • 2 tablespoons vegetable oil (or peanut oil for extra flavour)
  • 2 cloves garlic, minced
  • 1 inch (2.5cm) piece of ginger, peeled and minced
  • 2 tablespoons soy sauce (low sodium)
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 tablespoon sesame seeds, for garnish
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Trim the ends of the sugar snap peas.
  2. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the garlic and ginger and sauté until fragrant (about 30 seconds), being careful not to burn.
  3. Add the sugar snap peas to the wok. Stir-fry for 3-4 minutes, or until bright green and crisp-tender.
  4. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and red pepper flakes (if using). Pour the sauce over the sugar snap peas.
  5. Toss to coat the peas evenly. Cook for another minute, allowing the sauce to thicken slightly. Season with salt and pepper to taste.
  6. Garnish with sesame seeds and serve immediately.