Asian Snow Pea Garden Salad

Ingredients:

• 1 lb fresh garden snow peas, washed and strings trimmed off
• 1/2 cup carrots, cut into very thin strips
• 1/2 cup red bell peppers, cut into very thin strips
• 1/2 cup sliced water chestnuts, drained
• 2 tsp sesame oil
• 1 Tbsp minced fresh ginger root
• 1/2 cup sliced mushrooms, your choice
• 2 garlic cloves, minced
• 1/8 tsp red pepper flakes
• 1 Tbsp soy sauce
• 1 Tbsp brown sugar
• 1 Tbsp oyster sauce (optional, may substitute with 1 Tbsp more soy sauce)
• salt to taste
• Sesame seeds for garnish

Instructions:

1. Fill a large bowl with ice and water and set in the sink.
2. Fill a large pot with water and bring to a rapid boil.
3. Prepare snap peas by dropping them in rapidly boiling water for just 20 seconds; immediately drain and dump into the ice bath, then drain in colander completely.
4. Put prepared peas into a large salad bowl with the carrots, red bell peppers, and water chestnuts, cover, and keep cool.
5. To prepare the dressing, put sesame oil in a skillet over medium heat, add ginger and mushrooms and saute until fragrant, about 2 to 3 minutes.
6. Stir in the garlic and red pepper flakes and cook an additional 1 minute.
7. Stir in soy sauce, brown sugar, oyster sauce (if using), taste, and add salt if desired.  Allow mixture to simmer for 2 to 3 minutes, stirring, until well blended. Remove from heat and allow to cool.
8. Prepare the salad by adding dressing to fresh vegetables in a salad bowl, tossing to combine.
9. Serve on individual chilled salad plates with a sprinkle of toasted sesame seeds on each salad.