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Cut each snow peas in half crosswise, on the diagonal.
Heat the butter in a large skillet over medium-high heat until just melted.
Add the sugar snap peas and stir-fry for 1 minute.
Add the soy sauce and the lemon juice and bring to a simmer, stirring, until the liquid reduces to a thin glaze.
Cook, stirring, until the peas are tender but still crisp, about 2 minutes.
Season with the pepper and serve.