Serves 6

2 pounds Sugar Snap peas
3 teaspoons peanut oil
1 ½ teaspoons chopped garlic
1 teaspoon kosher salt
2 tablespoons sesame seeds
1 tablespoon black sesame seeds

Heat oil in a large skillet. Add garlic and cook for 30 seconds. Add sugar snap peas and sauté until just cooked through (they should still be crisp) about 3 minutes. Add kosher salt and sesame seeds. Serve warm or at room temperature.