Ingredients:
2 teaspoons sesame oil
1 tablespoon minced fresh ginger
1 tablespoon minced fresh garlic
1/4 teaspoon crushed red pepper flakes
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon oyster sauce
salt, to taste
1 lb sugar snap peas, trimmed
1/2 cup carrots, shredded or cut into matchsticks
1/2 cup drained sliced water chestnuts
1/2 cup sliced mushrooms
1/2 cup julienne-cut red bell peppers
2 teaspoons toasted sesame seeds
Directions:
To make the dressing: warm the sesame oil in a small saucepan over medium heat. Add the minced ginger and sauté for about 2 minutes until fragrant. Add the minced garlic and crushed red pepper flakes and cook for another minute. Stir in the oyster sauce, soy sauce, sugar and a pinch of salt. Bring the mixture just to a simmer, then remove from the heat and allow it to cool.
To assemble the salad: blanch the sugar snap peas in boiling water for about 30 seconds, then drain and immediately rinse under cold water or plunge into an ice bath to stop the cooking. Combine the cooled snap peas with the carrots, water chestnuts, mushrooms and red bell peppers in a large bowl. Drizzle the cooled dressing over the vegetables and toss thoroughly to coat. Finish by sprinkling the toasted sesame seeds over the top.
Notes: steaming the peas in a microwave-safe steaming container also works well and preserves their crisp-tender texture.
Servings: 6
Preparation time: 15 minutes
Total time: 45 minutes