Sugar snap peas are just fun to eat! They give a good crunch, you don't have to de-string them, and you can eat both the tender pod and the sweet little peas zipped inside.
The ginger here is pan-fried until golden crisp and can be used as garnish for any number of vegetable dishes. Available throughout the year, sugar snaps peak from February through September. You can also substitute raw peas.
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Blanch the sugar snap peas in salted boiling water for 1 minute. Then shock in ice water until cold. Drain on paper towels. Then place in a Ziploc® brand Slider Storage Bag until needed.
In a large sauté pan combine the vegetable oil and sesame seed oil and heat until hot, but not smoking.
Add the onion and sauté until translucent, about 2 minutes. Add the ginger and sauté for 2 minutes.
Add the sugar snap peas and sauté until hot. Season with salt and pepper.