Heat heavy skillet over medium heat. Add olive oil and heat until hot. Add the sugar snap peas to the hot pan and cook, stirring frequently, until they begin to crisp on the edges, about 3 minutes.
Add in the grated ginger and orange juice and cook, stirring frequently, until the orange juice has been absorbed and the finger is fragrant, about 1 minute.
Season with pepper and salt to taste. Garnish with the orange zest and the chopped mint. Serve immediately.
