* Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Add 1 tablespoon grated peeled fresh ginger and 2 minced garlic cloves to pan; cook 30 seconds or until fragrant, stirring constantly. Add 8 ounces trimmed sugar snap peas; sauté 2 minutes. Stir in 1/4 cup water; cook 1 minute or until most of water evaporates. Stir in 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper; cook 30 seconds or until peas are crisp-tender.