Chinese Sugar Snap Pea Salad

• 2 teaspoons sesame oil
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced fresh garlic
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1 tablespoon oyster sauce
• salt, to taste
• 1 lb sugar snap pea, trimmed
• 1/2 cup carrot, i usually shred them (match sticks)
• 1/2 cup drained sliced water chestnuts
• 1/2 cup sliced mushrooms
• 1/2 cup julienne cut red bell pepper
• 2 teaspoons sesame seeds, toasted

1. To prepare dressing, heat oil in a small sauce pan over med heat, add ginger; saute 2 minutes. Add garlic and red pepper, cook 1 minute more. Stir in oyster sauce, soy sauce, sugar and salt bring to a simmer. Remove from heat, cool.
2. To prepare the salad, cook peas in boiling water 30 seconds.** Drain and rinse in cold water. combine peas and remaining ingredients except sesame seeds. Drizzle dressing over salad, toss well. Sprinkle with sesame seeds.
3. **I've also cooked them in a 'made for the microwave' pot.
4. They steam better!

sesame oil, fresh ginger, fresh garlic, red pepper, soy sauce, sugar, oyster sauce, salt, sugar snap pea, carrot, water chestnuts, mushrooms, julienne, sesame seeds

Taken from www.food.com/recipe/chinese-sugar-snap-pea-salad-117029 (may not work)