Trim the strings from the sugar snap peas by cutting the tip and pulling on the string to remove it.
Heat a skillet over medium high heat. When the pan is hot, add the vegetable oil and let it heat for 20-30 seconds. Add the mushrooms and saute for 2-3 minutes until they give up some of their liquid and begin to brown.
Add the sesame oil and when its fragrant stir in the sugar snap peas. Cook for 2-3 minutes, stirring occasionally.
Add the garlic, and ginger, cook and stir one minute until fragrant, then add the soy sauce, scallions and chili peppers.
Cook and stir until the peas are crisp tender, about 2-3 minutes longer.
Season with kosher salt and pepper to taste. Transfer to a serving dish and sprinkle with fresh mint leaves and sesame seeds.