Thai–Style Bean Sprouts and Snap Peas
Heat the vegetable oil over medium-high heat in a large skillet.
Add the onion and the ginger and sauté for 1 minute.
Stir in the white pepper and the soy sauce.
Add the sugar snap peas and cook, stirring constantly, for 1 minute.
Add the bean sprouts and cook for 1 more minute while stirring constantly.
Add up to ½ teaspoon of salt and a large pinch of sugar to adjust the balance of the sauce. Serve immediately.
This recipe lets the peas shine without overpowering their sweet, delicate flavor with anything heavy or overly spicy. The bean sprouts add a nice contrast.