Instructions:
- Wash, trim, and set aside the snap peas. Slice the garlic into very thin, even coins.
- Heat the neutral oil in a large skillet or wok over medium-low heat. Add the sliced garlic. Cook gently, stirring frequently, until the garlic is fragrant and just beginning to turn a pale golden blonde (approximately 4–5 minutes). Do not let it brown.
- Add the tablespoon of butter to the skillet. Once melted, increase the heat slightly to medium.
- For the best crunch, quickly blanch the snap peas in boiling, salted water for 60 seconds, then immediately transfer them to an ice bath to stop the cooking. Pat them thoroughly dry.
- Add the dried snap peas to the garlic and oil mixture. Toss constantly over medium-high heat. Cook for 2–3 minutes until the peas are bright green and start to show light char marks.
- Remove the skillet from the heat. Drizzle in the toasted sesame oil. Season generously with kosher salt and pepper. Toss well to coat everything evenly.
- Transfer immediately to a serving platter. Garnish with toasted sesame seeds, if using, and serve hot.