In a kettle of boiling salted water cook sugar snap peas 2 minutes. Add snow peas and green peas and cook 1 minute. Drain peas in a colander and rinse under cold water. Pat peas dry between paper towels.
In a dry small skillet toast sesame seeds over moderate heat, stirring, until golden. In a small bowl whisk together sesame seeds, vinegar, oil, brown sugar, and soy sauce until sugar is dissolved.
In a bowl toss pea shoots and peas with dressing.
Recipe courtesy of Gourmet Magazine