Heat a large skillet over medium-high heat. Add 1 teaspoon sesame oil to pan; swirl to coat. Add snow peas and bell pepper to pan; sauté for 4 minutes or until the vegetables are crisp-tender, stirring occasionally. Remove pan from heat. Drizzle vegetable mixture with remaining 1 teaspoon sesame oil. Sprinkle with salt and black pepper, and toss well to combine.
Made these as a side to "Spicy Basil Chicken" and "Brown Rice with Sesame" (both from this site) and they were great. Had to make a few modifications, however. Didn't use the peppers (neither DH or I care for them) and added minced garlic per another reviewer. Somehow couldn't get the cooking down right; ended up adding a little water and a lid to finish off the peas. Worked like a charm and the peas were still crunchy.
Simple and delicious. I didn't have red peppers on hand, so just used the snow peas. I cranked up the heat quite high in my non-stick pan to get more of a stir-fry. I probably killed the neighbor's canary in the process, but it made for a delicious side! The flavor of the toasted sesame oil does diminish significantly after cooking, so be sure to add some at the end as directed. Definitely err on the lower side of the oil though--as the other reviewers say, it does come out quite oily if cooked as directed.
Recipes like these remind me that vegetables don't have to be boring. I used to think the only way to serve them was steamed. Thanks Cooking Light!
I agree with skspillman, the peas were a bit oily. I might stir them in with the sesame brown rice.