For a simple side dish, heat 1 Tbs. corn oil in a wok over high heat. Add 1 garlic clove, smashed, and 2 slices ginger. Stir-fry for about 10 seconds. Add 1 lb. sugar snap peas, stir-fry for 1 to 2 minutes, then add 3 Tbs. water and 1 to 2 Tbs. soy sauce. Cover and cook over medium heat until the peas are crisp- tender, about 1 minute. Drizzle with sesame oil and serve.
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