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Adjustable stand — hold cookbook or tablet at eye level while cooking
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Heat-resistant spatulas for folding, stirring, scraping
Fruity, spicy Calabrian chili — pasta, pizza, sandwiches
Coarse Korean chili flakes — essential for kimchi and stews
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Heat-resistant spatulas for folding, stirring, scraping
Fruity, spicy Calabrian chili — pasta, pizza, sandwiches
Coarse Korean chili flakes — essential for kimchi and stews
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Remove the strings from the each sugar snap pea by snapping the stem end and pulling the string down the side, then slice each one on the diagonal. 2. Mix the soy sauce, sesame oil, and Sriracha sauce in a small bowl and set aside. 3. Put the wok or heavy frying pan on the burner and preheat. Once hot, add the oil and let it heat until the oil is shimmering (about 15-30 seconds, depending on how hot your stove gets.) Add the sliced ginger root and garlic and stir-fry just long enough so that they become fragrant and season the oil, then remove. (Be careful not to brown the ginger and garlic or they will have a bitter taste.) 4. Add the sliced sugar snap peas and cook over high heat, stirring constantly, until the peas turn bright green and are just starting to cook, about 2 minutes. 5. Pour in the sauce mixture and cook, stirring constantly, until the sauce just starts to coat the peas, about 1 minute more. 6. Serve hot, sprinkled with black sesame seeds or sesame seeds if desired.