Bring a wok or large frying pan over high heat.  When hot add oil. 

Add peas and then ginger and garlic. Toss with tongs until sugar snap peas turn bright green and lightly cooked. 

Add soy sauce and sriracha and toss until well coated. 

 Remove from heat and sprinkle sesame seeds and green onion over top.  Serve hot or at room temperature.