Prepare the snap peas: Wash the snap peas thoroughly and trim off the tough ends. You can also remove the stringy side if it's prominent, though many varieties are stringless.

Heat the skillet: Place a large skillet over medium-high heat. Add the olive oil and let it get hot but not smoking.

Sauté the aromatics: Add the minced garlic and red pepper flakes (if using) to the hot oil. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.

Cook the snap peas: Add the trimmed snap peas to the skillet. Season generously with salt and pepper. Stir-fry for 3-5 minutes, or until the snap peas are tender-crisp and slightly blistered. You want them to retain their vibrant green color and a pleasant crunch.

Finish and serve: Remove the skillet from the heat. If desired, toss with fresh lemon juice for a bright finish. Taste and adjust seasoning if necessary. Serve immediately.