A quick and easy side dish. Snap peas work beautifully with Asian flavors.
2 cups whole snap peas, stemmed
2 tsp sesame oil
1 tsp rice vinegar
1 tsp soy sauce
Sesame seeds (optional)
Toss the snap peas in a bowl with the sesame oil, rice vinegar, and soy sauce until they are well coated. If desired, top with a sprinkling of sesame seeds.
Serve chilled or room temperature.