Heat the peanut oil in a wok or 12-inch skillet over high heat until shimmering hot. Spread the onions out in the pan and cook, undisturbed, until golden, about 2 minutes.
Add the snap peas and bell pepper and cook, stirring occasionally, until crisp-tender, about 2 minutes.
Toss with the cilantro, vinegar, sesame oil, sesame seeds, and 3/4 tsp. salt.
nutrition information (per serving):
4, Fat Calories
35, Saturated Fat
2, Monounsaturated Fat
8, Polyunsaturated Fat
Photo: Scott Phillips