Heat the sesame oil in a pan. Wash the sugar snap peas and let them drain well. Fry them over high heat so they`re light green and crisp. Add the sugar and when it has dissolved, deglaze with the soy sauce. Let it boil down briefly and serve warm. Goes well with pan-fried beef, also highly recommended as a side dish for grilling. This recipe is a modification of a Korean recipe that I got from a Korean friend. This is the normal way to prepare carrots, which are used as a filling for Kim Bap, Korean vegetarian sushi.
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