1 lb. sugar snap peas
3 tbsp. vegetable oil (1/2 sesame oil is great)
1 tsp. finely minced garlic
1 tbsp. fresh ginger, finely shredded
1/2 tsp. salt
1/4 tsp. black pepper
1/3 c. julienned red onion

String peas by beginning at tip and pulling it down. If peas are very young, you can omit this step. Cut off stem ends and leave whole. Place in colander and rinse under cold water. Shake well and drain.

In large skillet heat oil. Add garlic and ginger and saute briefly about 30 seconds. Add peas and, over medium high heat, toss and cook for 2-4 minutes, depending on how large they are. Do not overcook. Add salt, pepper, red onion just as they are finished cooking. Serve immediately.