This dish was featured in the Vegetarian Times magazine and looks pretty impressive with the attractive mix of vegetables. I usually add a little pepper with extra vinegar and soy sauce to give it a kick, but I decided to post it as it was originally published. As is, it has a very delicate flavor that does not overpower the vegetables that are showcased in the dish. If you don't have a good source for Asian foods near you, try substituting corn starch for the Japanese arrowroot, and rice wine vinegar for the umeboshi. It's really important that snow peas be very fresh, so this is a great recipe if you happen to have a good source of fresh produce near you (or if you grow your own).