Ingredients:
2 pint Sugar Snap Peas
2 teaspoon Sesame Oil
1 small pat of Butter, optional
1 teaspoon Chili Flake
2 clove Garlic, minced (if you don’t have garlic or don’t feel like chopping I’ve found that by omitting the Salt and using Garlic Salt doesn’t change the taste too much)
1 Tablespoon Soy Sauce
Salt to taste

Instructions:

1) Put a large sauté pan on medium-high heat with the sesame oil, butter, and chili flakes.
2) When almost smoking add in Sugar Snap Peas and let sit for about 20 seconds to brown. Toss a few times and add the garlic and soy sauce (garlic burns very fast so adding it at the end helps to prevent that burnt taste) Keep tossing until the soy sauce is cooked off and no longer pooling. Serve.

Serving suggestions:

1) I like to just cook these up for a quick snack any time, they’re light and flavorful (plus low cal).

2) You can place shrimp (seasoned with salt and pepper) in the pan before the Sugar Snap Peas and let cook til half way done then finish the recipe the same way as stated above. Serve over steamed rice for a quick filling meal.