Stir-Fried Sugar Snap Peas
Sugar snap peas stir-fried in a hot skillet with fresh garlic, ginger, and soy sauce, finished with sesame seeds, red pepper flakes, and a squeeze of lemon.
Equipment
- Large skillet
- Microplane grater
- Knife
- Cutting board
Ingredients
- 1 lb sugar snap peas, trimmed and strings removed
- 1 tablespoon olive oil or avocado oil
- 2 garlic cloves, minced
- ½ teaspoon fresh ginger, grated
- 1 tablespoon low-sodium soy sauce, tamari, or coconut aminos
- toasted sesame oil, a few drops
- red pepper flakes to taste
- toasted sesame seeds to taste, or furikake
- 1 lemon half for juice, half cut into wedges
- salt to taste
Instructions
- Heat a large skillet over medium-high heat. Add the oil. Add the sugar snap peas and cook, stirring often, until they're bright green and starting to brown in spots, about 2 minutes.
- Add the soy sauce or coconut aminos and squeeze half a lemon over the peas. Stir in the garlic and ginger and toss. Cook for 1 more minute. Turn off the heat and toss the peas with a few drops of toasted sesame oil. Taste and add salt if needed.
- Transfer the peas to a serving plate. Sprinkle with toasted sesame seeds or furikake and add a pinch of red pepper flakes if you like. Serve with lemon wedges.
Notes
- Dry the peas well after rinsing so they brown in the skillet.
- Use a large skillet and spread the peas out. If they're piled up, cook them in two batches.
- Add the garlic and ginger near the end. They only need about a minute and can burn if you add them too early.
- The peas are ready when they're bright green with a few browned spots and still snap when you bite into one.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 121.5kcalCarbohydrates: 15.8gProtein: 5.2gTotal Fat: 5.1gSaturated Fat: 0.7gSodium: 199.2mgPotassium: 380.3mgFiber: 5gSugar: 7g
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