The peas are a great color and have a delightful crunch in your mouth. They can be de-strung ahead of time but need to be fried at the last moment.
1 pound fresh sugar snap or snow peas
2 tablespoons olive oil
1 teaspoon salt
1. Pull the strings, if any, from the peas, snapping off the top stems and bottom flags if necessary.
2. Heat a frying pan or wok. Add the oil and the salt.
3. Toss in the peas and stir fry until the peas are tender, but still bright green and a little crunchy. You might add a tablespoon or two of water to speed along the cooking. Stir until the water disappears.
My own devising