Asian Style Sugar Snap Pea Stir Fry

3/4 pound sugar snap peas, stems removed
1 tablespoon butter
1 teaspoon sesame oil
1 teaspoon minced ginger
1 clove garlic, minced
1/4 cup cashews, toasted

Bring a large pot of water to boil. Cook peas until barely cooked, about 3 minutes. Drain. While peas are cooking, heat oil and butter over medium high heat in a large skillet. Add ginger and garlic and cook for 1 minute, stirring so it doesn’t burn. Add peas to skill and cook for 2 minutes more or until peas are tender crisp, stirring frequently. Pour peas into a serving dish and top with cashews. Serve immediately.