Sugar-Snap-Pea Salad With Sweet Ginger-Soy Dressing

Ingredients

• 0.5 cup julienne-cut bell pepper red
• 0.5 cup water chestnuts canned drained sliced
• 0.5 cup julienne-cut carrot 
• 0.3 teaspoon pepper red crushed
• 2 teaspoons sesame oil dark
• 1 tablespoon ginger fresh minced peeled
• 1 tablespoon garlic fresh minced
• 1 tablespoon soya sauce low-sodium
• 0.5 cup mushrooms sliced
• 1 tablespoon oyster sauce 
• 0.1 teaspoon salt 
• 2 teaspoons sesame seed toasted
• 1 tablespoon sugar 
• 1 pound sugar snap peas trimmed

Equipment

• sauce pan

Directions

1. To prepare dressing, heat oil in a small saucepan over medium heat.
2. Add ginger; saut 2 minutes.
3. Add garlic and crushed red pepper; cook 1 minute. Stir in oyster sauce, soy sauce, sugar, and salt; bring to a simmer.
4. Remove from heat; cool.
5. To prepare salad, cook peas in boiling water 30 seconds.
6. Drain and rinse with cold water.
7. Combine peas and remaining ingredients except sesame seeds.
8. Drizzle dressing over salad; toss well.
9. Sprinkle with sesame seeds.