- 1 tablespoon sesame seeds
- 1 cup shelled English peas
- 1/2 pound sugar snap peas, ends and strings removed
- 1/2 pound tender pea greens or shoots, rinsed, drained, and cut into 2-inch pieces
- 1 tablespoon Asian (toasted) sesame oil
- Salt
- In a wok or 10- to 12-inch frying pan over medium heat, frequently shake sesame seeds until golden, about 5 minutes. Pour from pan and save.
- Turn heat to high; add shelled peas, sugar snap peas, and 3 Tbsp. water to pan; cover and cook, stirring occasionally, until peas are tender to the bite, about 3 minutes.
- Uncover and add pea greens; stir until wilted, 1 to 2 minutes. Add sesame seeds and sesame oil; pour into bowl. Add salt to taste. Serve immediately.