Sesame Snap Peas

1 ½ teaspoons Asian (toasted) sesame oil

1 teaspoon chili oil

2 cups sugar snap peas, trimmed

1 pinch sea salt to taste

1 pinch freshly cracked black pepper

1 tablespoon sesame seeds

Heat the sesame oil and chili oil in a wok or skillet over medium-high heat until the oil shimmers with heat. Cook and stir the snap peas until they turn bright green and start to become tender, about 4 minutes. Sprinkle with salt and black pepper as they cook. Sprinkle peas with sesame seeds, and stir a few times to mix before serving.