Liberally coat a large skillet with nonstick olive oil spray (or add 1 tablespoon extra-virgin olive oil) and warm over medium-high heat. Add sugar snap peas and let sit, undisturbed, for 1 to 2 minutes in hot skillet. Toss veggies and continue to cook for another 3 to 4 minutes to soften and slightly char.

Add soy sauce, chili paste, garlic, honey and sesame oil. Sauté for another 1 minute or so, stirring consistently to blend all the sauce ingredients and coat the sugar snaps. Mix in scallions, along with a light sprinkling of kosher salt, and transfer to a serving plate (be sure to pour any remaining sauce over the veggies). Sprinkle on optional sesame seeds and enjoy.