Set a large skillet (or wok) over high heat. Add the sesame oil, garlic, and ginger. Stir and sauté for one minute.
Add in the snap peas. Stir and sauté the snap peas for 2 to 4 minutes. Until they are partially cooked, but still firm.
Turn off the heat, and sprinkle with everything bagel seasoning. Then taste, and salt and pepper as needed.
Try this recipe with snow peas as well.Store leftovers in an airtight container and keep them in the refrigerator for up to 5 days. But note that the peas will start to lose their snap after day 2 or so.