Ingredients:
2 teaspoons dark sesame oil
1 tablespoon fresh ginger, peeled and minced
1 tablespoon fresh garlic, minced
1/4 teaspoon crushed red pepper flakes
1 tablespoon oyster sauce
1 tablespoon low sodium soy sauce
1 tablespoon sugar
1/8 teaspoon salt
1 lb sugar snap peas, trimmed
1/2 cup carrots ( julienne cut)
1/2 cup sliced water chestnuts ( drained and sliced)
1/2 cup red bell peppers ( julienne cut)
2 teaspoons sesame seeds, toasted
Directions:
To prepare dressing, heat oil in a small saucepan over medium heat.
Add ginger; saute 2 minutes.
Add garlic and crushed red pepper; cook 1 minute.
Stir in oyster sauce, soy sauce, sugar, and salt, bring to a simmer.
Remove from heat; cool.
To prepare salad, cook peas in boiling water 30 seconds.
Drain and rinse with cold water.
Combine peas and remaining ingredients except sesame seeds.
Drizzle dressing over salad; toss well.
Sprinkle with sesame seeds.
Servings: 4-6
Time preparation: 15 min.
Time total: 35 min.