Serve this lightly spicy, colorful vegetable side recipe with grilled shrimp or salmon. You can also use snow peas or a mix of the two.
Whisk soy sauce, vinegar, sesame seeds and chile-garlic sauce in a large bowl; place near the stove. Place a large carbon-steel wok or large skillet over high heat until very hot. Swirl in oil and add snap peas and tomatoes. Sprinkle with salt and stir-fry until the peas are tender-crisp and the tomatoes are softened, 4 to 5 minutes. Transfer to the bowl with the soy sauce mixture; toss to combine.
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.