1 lb Sugar snap or snow peas
Salt
Sesame oil
Chopped parsley or cilantro

CUT ACROSS THE STEM END of the peas and pull off the string that runs along
the length of the pea. Bring a pot of water to a boil, add salt and the
peas. Blanch until the peas turn bright green and are tender-crisp, after a
minute or so. Taste to make sure–the time will depend on the type of pea
and how mature it is. Scoop them out with a strainer and shake off as much
excess water as possible. Put them in a bowl and toss with just enough oil
to lightly coat, a teaspoon or so. Add the parsley or cilantro and serve.
For a variation, make the recipe using peanut oil or a fine olive oil
tossed with basil rather than cilantro.