Here is a very quick Chinese style sauteed snap peas. I picked up a package of these from an Asian store and all I had to do was give them a quick rinse, string them and break up the larger pieces in half.
I first blanched them for 2 minutes in boiling water and then rinsed them in cold water to preserve the springy green color.
Drain them in a colander, add a tablespoon of olive oil, add some chopped garlic, ginger, crushed red chili flakes and a slug of tamari or soy sauce and a few drops of toasted sesame oil. Before you get ready to serve, add a splash of rice wine vinegar. Serve this hot with rice or noodles as soon as it is prepared. It doesn't really do well re-warmed.
