Actually used this as a side, rather than an appetizer and it was a big hit. Very quick and easy, with good flavor.

My husband, 3 year old and one year old loved this and they are very picky when it comes to vegetables. I took previous review's advise and omitted the olive oil and added one clove of crushed garlic to the sauce. I also left out the chili oil since I was making this for my kids. Will definitely make this again.

Our garden gives us way too many peas and this was the perfect way to eat them all up! They were great cooked and cooled but half of them were eaten raw and dipped into the sauce while waiting for everyone to get home for dinner. Great both ways.

GREAT RECIPE! I used only 8 oz peas. I also did not use the Garlic olive oil....replaced it with 1 clove minced garlic and used EVOO in place and then drizzled. Also didnt have sesame seeds on hand. Still turned out perfect! Im sure the seeds kick it up a notch but was still great. Going in my recipe box definately!

I didn't want to heat the house, so I cooked these in a stirfry pan on the stove, and they were excellent! You definitely have to be careful not to overcook them though or they will be mushy, but that's standard for any veggie.

Recipe flavors were good however I would make a couple changes. Omit the first step re: putting on the oil then cooking for 5 mins. Instead, put on the the soy mixture in the beginning and then broil for about 3 mins. Much better. The oil in the beginning prevents the soy mixture from adhering to the peas.

Good flavor, but too limp!

I prepared this as a stir-fry and ate it over white rice. But I agree that it would be an excellent finger-food appetizer as some disappeared before they made it in the serving bowl!

Great flavor, although I found that there was a bit of sauce left over. I used frozen snap peas straight from the freezer into the broiler and it turned out great!

Delish, delish, delish! Omitted the sesame oil and kicked it up with some cayenne...can't wait to use on other veggies!

This has been aq big hit with my family. We like it a little more spicy so I use 2tsp chili oil and 1/4 cup brown sugar

WOW! These were absolutely delicious! I didn't have garlic infused oil so I faked it by pressing a clove of garlic into some olive oil. I also didn't have chili oil, but I used about a quarter teaspoon of tabasco and it worked great with on weirdness from the vinegar base in the hot sauce. I intended to use these as a side dish, but I kept "appetizing" on them and there weren't many left by the time the meal was served!

Everybody in my house loved this! I would have added a bit more garlic and chili. Loved it and very easy!

Mmmm, loved these! I had some sugar snap peas to use in the fridge and came across this one and they were so yummy and a snap to make! I decided to steam mine which completely omits the use of the olive oil , used good quality low sodium tamari and since I didn't have chili oil, used some red pepper flakes per other reviewers. Added granulated garlic to my mixture since I wasn't using the garlic olive oil. Fantastic!

I loved these. I am always trying to find ways to make green vegetables edible for us...we aren't big green veggie fans...and these were incredible!! Ate them at room temperature and followed the recipe exactly. Delicious. I think this would also be great way to prepare broccoli or snow peas.

I love sugar snap peas and was so happy to come across this recipe. Usually we just have them with ranch dip at parties, etc. I wanted to serve this as a side dish veggie so here's what I did. I didn't have garlic flavored olive oil so I put the peas in a bowl, drizzled them with some EVOO and mixed in a couple tsp. of minced garlic. Then I transferred this to a rimmed baking sheet that I had coated with cooking spray. I baked them at 400 for about 10-12 minutes, just till slightly tender when pierced with a fork. I used 1/2 tsp. of both the sesame oil and brown sugar and omitted the chili oil (personal preference). They were great as a side dish for baked salmon. Thanks!