Instructions:
- Prep the peas: Wash and thoroughly dry the sugar snap peas. Using your thumb and forefinger, snap off the tough string/stem end of each pea. Set aside.
- Prepare Aromatics: Mince the garlic, grate the ginger, and measure out the chilli flakes and soy sauce so everything is ready to go.
- Heat the Pan: Place a large skillet or wok over high heat. Add the high-heat oil and allow it to shimmer, nearly smoking.
- Bloom Aromatics: Add the minced garlic, grated ginger, and chilli flakes to the hot oil. Stir constantly for 30 seconds until fragrant.
- Sauté Peas: Immediately add the prepared sugar snap peas to the pan. Stir-fry vigorously for 2–3 minutes until they are bright green and slightly blistered.
- Season & Finish: Pour the soy sauce evenly over the peas. Toss quickly for 30 seconds until the sauce has slightly evaporated and coated the peas.
- Final Touch: Remove the pan from the heat. Drizzle with the toasted sesame oil and season with salt and pepper if necessary.
- Serve Immediately: Transfer to a serving dish while they are piping hot and crunchy.