Rinse 450 grams sugar snap peas, trimmed and strings removed and pat dry. Snap off the stem ends and pull away any tough strings running along the seams. Mince 4 garlic cloves, minced and set aside.
In a small bowl, stir together 2 tablespoons soy sauce, 1 teaspoons rice vinegar, and 0.3 teaspoons red pepper flakes (optional). Have it ready by the stove — this cooks fast.
Heat 1 tablespoons neutral oil (avocado or vegetable) in a large skillet or wok over high heat until shimmering. Add 450 grams sugar snap peas, trimmed and strings removed in a single layer and let them sit undisturbed for about 3 minutes to get some char, then toss and stir-fry until bright green and just crisp-tender.
Push the peas to one side, add 4 garlic cloves, minced to the bare spot, and stir for about 30 seconds until fragrant — don't let it brown. Toss everything together.
Pour the sauce mixture around the edge of the pan so it sizzles. Toss for another 30–45 seconds until the peas are coated and the sauce has reduced to a glaze. Remove from heat and drizzle with 1 teaspoons toasted sesame oil.
Transfer to a serving dish and scatter 1 teaspoons toasted sesame seeds, for garnish on top. Serve immediately — these are best hot and snappy.
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