- 1
Fill a large bowl with ice and water and set in 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 dressing, put sesame oil in a skillet over medium heat, add ginger and mushrooms and saute until fragrant, about 2 to 3 minutes.
Timer: 3m - 6
Stir in the garlic and red pepper flakes and cook an additional 1 minute.
Timer: 1m - 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.
Timer: 3m - 8
Remove from heat and allow to cool.
- 9
Prepare salad by adding dressing to fresh vegetables in salad bowl, tossing to combine.
- 10
Serve on individual chilled salad plates with a sprinkle of toasted sesame seeds on each salad.