3 tsp. safflower oil
1 (1 1/2 inch) piece fresh ginger, peeled and cut into thin julienne
1 lb. snow peas, strings removed
1 tbsp. soy sauce
1 tbsp. well-chilled unsalted butter, cut into sm. pieces

Heat 1 1/2 teaspoons of the oil in a wok or large, heavy skillet over medium- high heat. Add the ginger and stir-fry until light golden brown, about 1 minute. Remove from wok. Add the remaining oil to the wok and heat it until it's hot. Add the snow peas and stir-fry until almost crisp-tender, about 3 minutes. Return ginger to the wok and stir-fry until heated through, about 30 seconds. Transfer vegetables to platter.

Add soy sauce to the wok. Immediately add the butter and whisk until smooth, about 30 seconds. Pour over vegetables and toss well. Serves 4.