2 tbsp. sesame seeds
1/4 c. salad oil
3 tbsp. lemon juice
1 1/2 tbsp. soy sauce
1 1/2 tbsp. white wine vinegar
3 cloves garlic, minced or pressed
2 tsp. finely minced fresh ginger
1/2 lb. edible-pod peas
1/2 lb. bean sprouts
3 to 3 1/2 c. shredded cold cooked chicken

Remove ends and strings of peas or 1 (6 oz.) package frozen Chinese pea pods, thawed.

In a small frying pan over medium heat, toast sesame seeds, stirring often, until golden, about 5 minutes; let cool, then place in a large bowl. Add oil, lemon juice, soy, vinegar, garlic, and ginger; set aside.

Drop fresh peas and bean sprouts into a 5 to 6 quart kettle half filled with boiling water. (If using thawed frozen pea pods, just drain them; no need to cook.) Cook until water resumes a full rolling boil; drain, rinse well with cold water, and drain again. Add vegetables and chicken to sesame mixture; stir gently. Makes 4 servings.

To complete the meal, we suggest Won Ton Crispies and fresh tangerines or oranges.