Fill a small saucepan half full of water and bring to a boil over high heat. While the water is coming to a boil, fill a medium-sized mixing bowl half full of ice water and set aside.
Add the snap peas to the boiling water, reduce heat to medium, then cook peas 1-2 minutes, just to slightly soften. Drain and immediately submerge the peas into the bowl of ice water, then drain ice water from the peas and set aside to dry a little bit.
Place a 10-12 inch skillet over medium heat and add sesame seeds into the dry pan. Toast the seeds, stirring constantly for approximately 4-5 minutes, or until they change from a pale blond to a light golden color. Transfer the seeds from the pan into a small bowl, then set aside.
Return the skillet to the heat and add the sesame oil. Allow the oil to heat for just a second before adding in the sugar snap peas—be careful, as moisture from the peas might cause the oil to spatter. Stir to coat the peas in the oil, then sprinkle with salt, sugar and sesame seeds. Cook just long enough to warm the peas through. Serve immediately and enjoy!
One Last Thing
In this recipe, we suggest sprinkling your sugar snap peas with kosher salt, but if you don’t have it on hand, then regular table salt will do.