Step 1 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 zippered storage bag until needed.
Step 2 In a large sauté pan, combine the vegetable oil and sesame seed oil and heat until hot, but not smoking.
Step 3 Add the onion and sauté until translucent, about 2 minutes. Add the ginger and sauté for 2 minutes.
Step 4 Add the sugar snap peas and sauté until hot. Season with salt and pepper.
Step 5 Serve.
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