This is currently my favorite way to prepare snow peas or sugar snap peas. It’s based on a recipe in From Asparagus to Zucchini, originally credited to MACSAC.

Sesame Snow Peas
1 pound snow peas
1 1/2 tsp sesame seeds
2 tsp toasted sesame oil

Steam peas over simmering water until bright and crisp-tender, 1-2 minutes. Cool under running cold water. Drain well and let stand to dry. Toss with remaining ingredients. Makes 4 servings.

The original recipe includes 1/4 red bell pepper, cut into thin matchsticks, added at the “remaining ingredients” stage. Bell peppers are not in season here - especially NOT peppers fully red ripe! - so I’ve been leaving it out.