Step 1

Heat oil in a 12-inch, non-stick skillet (I love cast iron for this recipe) over low to medium heat. Add the shallot, garlic, salt, chili flakes and black pepper and saute over low to medium heat for 3 minutes until fragrant and translucent.

Step 2

Add the sugar snap peas and sauté for 3 minutes. Do not overcook them - they will continue to cook after you take them off the heat.

Step 3

Optional: Toss with sesame seeds and/or hemp hearts if using.

Step 4

Serve immediately and enjoy while hot. Garnish with more sesame seeds if desired. Drizzle this 5-minute creamy tahini sauce overtop to take it to another level!