Chinese Sugar Snap Pea Salad

I wish I could remember where this salad originated from!! I've been making it for several years. Hubby and I are fans of salads that aren't made with mayo.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 2  teaspoons  sesame oil
• 1  tablespoon  minced fresh ginger
• 1  tablespoon  minced fresh garlic
• 1⁄4 teaspoon crushed red pepper flakes
• 1  tablespoon soy sauce
• 1  tablespoon sugar
• 1  tablespoon oyster sauce
•  salt, to taste
• 1  lb sugar snap pea, trimmed
• 1⁄2 cup carrot, i usually shred them (match sticks)
• 1⁄2 cup  drained sliced water chestnuts
• 1⁄2 cup  sliced mushrooms
• 1⁄2 cup  julienne cut red bell pepper
• 2  teaspoons sesame seeds, toasted

Directions

1. To prepare dressing, heat oil in a small sauce pan over med heat, add ginger; saute 2 minutes. Add garlic and red pepper, cook 1 minute more. Stir in oyster sauce, soy sauce, sugar and salt bring to a simmer. Remove from heat, cool.
2. To prepare the salad, cook peas in boiling water 30 seconds.** Drain and rinse in cold water. combine peas and remaining ingredients except sesame seeds. Drizzle dressing over salad, toss well. Sprinkle with sesame seeds.
3. **I've also cooked them in a 'made for the microwave' pot.
4. They steam better!