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You’re going to love this amazing garlic ginger sauteed snow peas recipe! This tasty, simple weeknight side dish comes together in only five minutes with just six ingredients.
This amazingly easy sautéed snow peas recipe is the perfect simple veggie side dish for weeknight meals!
Fresh snow peas are sautéed with garlic and ginger, making for an easy recipe that’s ready in just 10 minutes.
Toss them into a bowl with Instant Pot Jasmine rice, top with some air fryer tofu, and pickled ginger, and dinner is done.
We’re keeping it simple on this recipe with fresh snow peas with only six ingredients – snow peas, oil, garlic, ginger, soy sauce, sesame oil, and sesame seeds.
If you want to BOGO the ingredients, most of these are also used in our stir-fried green beans recipe.
Pro Tips/Recipe Notes:
- Make sure the wok and oil are both very hot before adding the veg. That will give you the perfect sear.
- If you prefer a softer snow pea texture, stir fry for 2 minutes, then add 1/3 cup of water to the pan, cover, and steam for 5 minutes, stirring occasionally.
- If you use snap peas, add 1 minute of cooking time to the process.
- Peas are ready when they’re a vibrant bright color.
Garlic Ginger Sauteed Snow Peas
Ingredients
Instructions
- Remove stem end and strings from the snow peas.
- Preheat wok or skillet over medium-high heat.
- Add avocado oil and allow to heat almost until it is shimmering.1 tsp avocado oil
- Add snow peas and toss to coat. Allow to sit in the pan for a minute and then stir.3 cups snow peas
- Add in minced garlic and ginger. Stir to distribute.1 clove garlic, 1 tsp fresh ginger
- Allow peas to sit undisturbed in the wok for 1 minute, then stir.
- Add soy sauce and sesame oil and stir everything to combine. Cook for 1 additional minute and then remove from heat.2 tsp soy sauce, 1 tsp toasted sesame oil
Notes
- Make sure the wok and oil are both very hot before adding the snow peas. That will give you the perfect sear.
- If you use snap peas, add 1 minute of cooking time to the process.
- Peas are ready when they’re a vibrant bright color.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I loved this recipe.
I also used my homemade sesame oil salad dressing, which has most all the ingredients already!
Enjoy, and thankyou, Sarah!
So glad to hear that, Judy! Would love your sesame salad dressing recipe if you’re willing to share!
If you have yet to try out this recipe, you’re just missing out on so much. So when I first tried it out, I made sure I would tell more people about it. And that’d get exactly what I have done.
I made this with sugar snap peas (which I didn’t grow myself). It was very easy, quite tasty and a fast and healthy side dish. My husband’s comment was “These beans are **really good**! Win!
So glad you and the hubs liked them A! It’s always nice to have a simple go-to veggie side on hand.
So, two things: sesame seed measurement is missing, so I am going with “as many as look good to you!” and, how do you incorporate the sriracha? This recipe looks so easy that I can hardly believe I have any questions at all!
A, both are really just “add as much or as little as you want”. Sriracha is usually in an excessive amount on my own plate but it’s not for everyone.
These sound really yummy. I shall give the recipe a try as soon as it cools down a bit. Until then I have vowed not to turn on the stove!
It must be REALLY hot where you are! We’re currently in our cool early-summer mode, so come to Seattle.
I live in Northern NY. We are in the midst of a heatwave. Much of the country would be laughing at my desire for cooler weather as it is just in the mid 90s but we are heat babies. Cold and snow are our comfort zone. Heat not so much. It is 84 degrees in the cool part of my house. I am not about to add to that. After all we start wearing shorts once it hits the upper 30s here.
I think you and I would get along very well when it comes to temps.