These peas are a flavorful side dish at dinner.
In a 12-inch skillet, heat oil over medium-high. Add sugar snaps and ginger. Cook, stirring occasionally, until snaps begin to brown, about 5 minutes.
Add 1/4 cup water; reduce heat to medium. Cook, stirring and scraping up ginger from bottom of skillet with a wooden spoon, until snaps are crisp-tender, about 2 minutes. Season with salt and pepper. Serve.