Ingredients

1 tablespoon sesame oil
1 lb snap peas, ends snapped off
1 teaspoon chili flakes
1 tablespoon sesame seeds
Maldon Sea salt

Directions

In a large pan, heat the sesame oil on high heat. When the oil is nice and hot, toss in the snap peas in a single layer. Leave them undisturbed for 3-4 minutes until they are nice and seared. Add the chili flakes and season with salt. Toss the pan, and leave for 1 more minute until the snap peas have finished cooking. Add the sesame seeds and top with a little more salt and serve immediately.

Note: It’s always best to undercook the snap peas rather than to overcook them so they keep a crunchy bite.