Sugar Snap Pea Salad with Ginger-Soy Dressing

Heat the sesame oil in a small saucepan over medium heat. Add the minced ginger and sauté for 2 minutes until fragrant.

Add the garlic and red pepper flakes, cooking for another minute until the garlic just starts to turn golden.

Stir in the oyster sauce, soy sauce, sugar, and salt. Bring to a simmer, then remove from heat and let cool completely.

Bring a large pot of salted water to a boil. Add the sugar snap peas and blanch for exactly 30 seconds. (The peas should be bright green and still crisp - any longer and they'll get mushy.)

Immediately drain the peas and plunge them into ice water to stop the cooking. Drain thoroughly.

In a large bowl, combine the blanched snap peas, julienned carrot, water chestnuts, sliced mushrooms, and red bell pepper.

Pour the cooled dressing over the vegetables and toss well to coat everything evenly.

Sprinkle with toasted sesame seeds before serving.