Here’s a quickie side dish that you can make in minutes—seriously. You could make this with snow peas or sugar snap peas–both would be super.
It’s about the right season for peas, too–not that I got around to planting anything this winter. Of course now I’m a little disappointed, because there’s nothing like going outside after a long and nasty winter to find little pea shoots and the first tiny pods. They are so sweet and delicious right off the vine!
I’m using a wok here–because I love the wok! I got this one a few years ago because I’m not supposed to use my old wok on our current stove–it was one of those ones with the ring that the wok sat in. Supposedly they are a fire hazard or some dumb thing. Anyway, I went and got a flat-bottomed wok with a handle at my local Asian store and though it takes forever to get it seasoned properly, I couldn’t be happier now. It gives me a rush to be able to toss everything around in the pan. I know, I’m a dork.
You could also just use a saute pan.
Just give these guys a quick saute, so they’re a little tender, then add a bit of soy, sesame oil, scallions and sesame seeds. Toss once more and that’s it.