Sesame Snap Peas
Dana Treat Original
Serves 4

Don’t let the simplicity of this recipe fool you into thinking these are nothing special.  They are special.  They can be made even more so by the addition of a bit of minced garlic and ginger, added about a minute before the snap peas, but they are equally delicious without.  I had some gomasio, a Japanese condiment made from white and black sesame seeds and salt, on hand and used that to garnish but plain old sesame seeds are good too.

1 tbsp. canola oil
10 ounces sugar snap peas, strings removed
1 tsp. kosher salt
2 tsp. toasted sesame oil
2 tbsp. soy sauce
Sesame seeds (for garnish)

Place a medium sauté pan over medium-high heat.  Drizzle in the canola oil and swirl around the pan.  Add the snap peas and salt and cook, tossing occasionally, for 3 minutes, or until starting to brown in places.  Drizzle in the sesame oil, give the peas a toss, then pour in the soy sauce.  Cook for one more minute, just until the sauce starts to get syrupy, then pour out onto a serving plate.  Garnish with sesame seeds.