Snow peas are long, flat pods with tiny lentil-sized peas inside. This quick, lightly spicy side dish also works well with sugar snap peas.

Bring a large saucepan 3/4 full of water to a boil. Add the peas, reduce heat and simmer for 2 minutes. Drain, then place the peas in a bowl of ice water to stop the cooking, about 2 minutes. Drain again and set aside.

To prepare the sauce, in a small bowl, combine the soy sauce, rice vinegar, brown sugar, cornstarch and five-spice powder in a small bowl. Stir until the cornstarch is dissolved and the mixture is smooth.

In a large skillet over medium heat, add the sesame oil. Stir in the garlic and peas. Increase the heat to high, stirring often. Pour in the sauce mixture and cook until thickened, 1-2 minutes. Sprinkle with crushed red pepper, if desired. Serve right away.

• 1 pound snow peas, washed and trimmed of stems and any fibrous strings (about 7 cups)
• 3 tablespoons reduced-sodium soy sauce
• 4 tablespoons rice vinegar
• 2 tablespoons brown sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon Chinese five-spice powder
• 1 teaspoon sesame oil
• 1 garlic clove, chopped
• Crushed red pepper, optional

• 1 pound snow peas, washed and trimmed of stems and strings (about 7 cups)
• 3 tablespoons reduced-sodium soy sauce
• 4 tablespoons rice vinegar
• 2 tablespoons brown sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon Chinese five-spice powder
• 1 teaspoon sesame oil
• 1 garlic clove, chopped
• Crushed red pepper, optional