In the markets now are the green, spring treat, sugar snap peas. They are very easy to prepare, cook and mix with sesame seeds in this delicious side dish.
Enough sugar snap peas to serve your family, “de-strung”
1 to 2 teaspoons sesame seeds, toasted in a skillet until golden brown
1 to 2 teaspoons toasted sesame oil
Salt to taste
"De-string" by pulling the remaining stem away from the pea. Once you figure out whether the "string" comes off the convex or the concave side of the pea, it goes faster with the rest of the peas. There's often that little thin brown remnant of a flower at the end of the pea. You can pull that off too but it doesn't matter.
Cook the peas in boiling water for no more than three minutes.
Drain and plunge them into a big bowl of ice water to stop the cooking. You really don't want them to get mushy.
When cool, drain them and mix with the sesame seeds and sesame oil in a bowl.