Stir-Fried Sugar Snap Peas

• 1 pound sugar snap peas
• 1/2 tablespoon extra-virgin olive oil
• 2 scallions, minced
• 1 teaspoon black sesame seeds
• Salt to taste

1. Remove any stems from peas.
2. Heat oil in wok or large skillet.
3. Stir-fry peas until bright green and crisp-tender.
4. Remove from heat, dust with scallions, sesame seeds and salt to taste.
5. Serve.

sugar, extravirgin olive oil, scallions, black sesame seeds, salt

Taken from cooking.nytimes.com/recipes/6838 (may not work)