To trim edible-pod peas, such as sugar snap and snow, cut or snap off ends and pull up sharply to remove any string on the pea. Discard ends and strings. To blanch fresh peas (either shelled or whole edible-pod types), bring water to a boil in a large pan, then add peas. Cook just until they start to turn a brighter green, 15 to 30 seconds, then drain immediately. Rinse well under cold running water until cool, then drain again.
1 pound snow peas, trimmed and blanched
3 tablespoons vegetable oil
2 tablespoons soy sauce
1 1/2 tablespoons Asian sesame oil
2 teaspoons grated fresh ginger
1 teaspoon sugar
1/2 teaspoon hot Chinese mustard
2 tablespoons thinly sliced green onions
1 teaspoon sesame seeds
How to Make It
Stack several snow peas and slice on the diagonal into 1/4-inch-wide strips. Repeat to slice remaining peas.
In a large bowl, whisk vegetable oil, soy sauce, sesame oil, ginger, sugar, and mustard until well combined. Add sliced snow peas and 1 tablespoon green onions; mix to coat. Cover and chill until cold, at least 1 hour, or up to 1 day.
Just before serving, mound salad on a platter and sprinkle with remaining tablespoon green onions and the sesame seeds.