diagonally sliced green onion
( white parts only)
minced fresh ginger
Asian chili sauce
( to taste)
black sesame seed
Bring a large pot of salted water to a boil.
Add the snow peas and blanch for 30 to 45 seconds. Remove the peas from the water with a slotted spoon and plunge into an ice bath, stirring until completely cooled. Remove from the ice bath and pat the snow peas completely dry.
In a large skillet or wok, heat the peanut and sesame oils over medium-high heat.
Add the green onions and cook, stirring, until soft, 1 minute. Add the garlic and ginger and cook, stirring, until fragrant, 30 seconds to 1 minute. Add the snow peas and Sriracha and cook just until heated through, about 1 1/2 minutes.
Remove from the heat and toss the sesame seeds into the snow pea mixture. Serve immediately.