In a medium mixing bowl, toss the sugar snap peas with olive oil, sesame seeds, lemon juice, lemon zest and season with the kosher salt(粗盐cūyán). 

 

The super healthy side, these crunchy sugar snap peas(脆甜豌豆cuìtián wāndòu) tossed with sesame seeds and lemon zest will complement any festive(offering fun and gaiety) main course.

We have served this bright green, colorful dish at our family gatherings(a gathering is a group of people meeting together for a particular purpose) for decades. They are a great addition to Christmas dinner and perfectly easy to make, so you can spend that extra time with your loved ones.

If you prefer them raw, simply skip the poaching process. They are also great to make alone and snack away.

Wash the sugar snap peas, tear off stem ends and strings. Prepare an ice bath in a large bowl and set aside.

In a medium pot, bring water to a boil. Flash boil the sugar snap peas for about 30 seconds, immediately drain them and plunge into ice water. This process takes the rawness out of the peas. The ice water stops the cooking and keeps the color bright green and crisp. Once cool, drain the sugar snap peas and pat dry with a clean cotton towel.