The whole point of a quick stir-fry like this is to keep the snap peas crisp, green, and juicy. Ginger, sesame, and hot chiles accentuate the sweetness of peas. For a less spicy rendition, use only one or two chiles.
2 tablespoons vegetable oil
6 to 8 small dried hot red chiles
1 pound sugar snap peas (or snow peas), trimmed at both ends
1 teaspoon grated fresh ginger
1 teaspoon grated or minced garlic
½ teaspoon toasted sesame oil
½ teaspoon toasted sesame seeds
3 or 4 scallions, slivered
- Put the oil in a wok or large cast-iron skillet over high heat. When the oil is hot, add the chile peppers and let them sizzle for a few seconds, then follow with the snap peas. Season well with salt, add the ginger and garlic, and toss with two large spoons to coat the peas.
Stir-fry for 2 minutes, then add ¼ cup water and continue stirring until the water completely evaporates, about 1 minute. Add the sesame oil, sesame seeds, and scallions, toss to coat, and transfer to a serving platter.