Step 1

Remove the strings from the each sugar snap pea by snapping the stem end and pulling the string down the side, then slice each one on the diagonal.  (The sugar snap peas actually have a string on each side, but on most of them I only removed the string from one side.)

Step 2

Mix the soy sauce, sesame oil, and Sriracha Sauce in a small bowl and set aside.

Step 3

Cut slices of fresh ginger root and slice garlic cloves for "seasoning the oil." Don't skip this step.

Step 4

Put the wok or heavy frying pan on the burner and preheat at least one minute.  (It should feel very hot if you hold your hand above the wok.)

Step 5

When wok is hot, add the oil and let it heat until the oil is shimmering (about 15-30 seconds, depending on how hot your stove gets.)

Step 6

Add the sliced ginger root and garlic and stir-fry just long enough so that they become fragrant and season the oil, then remove.  (Be careful not to brown the ginger and garlic or they will have a bitter taste.)

Step 7

Add the sliced sugar snap peas and cook over high heat, stirring constantly, until the peas turn bright green and are just starting to cook, about 2 minutes.

Step 8

Pour in the sauce mixture and cook, stirring constantly, until the sauce just starts to coat the peas, about 2 minutes more.  (There will be some sauce in the bottom of the wok, but not much.)

Step 9

Serve hot, sprinkled with Black Sesame Seeds or sesame seeds if desired.

Step 10

I had some of this left over and was pleasantly surprised at how great it tasted cold when I ate it for lunch the next day.