Five-Minute Sesame Snow Pea Recipe
Learn the secrets to cooking an amazing Sesame Snow Pea recipe! This healthy, simple weeknight side dish comes together in only five minutes which means you’re about to freaking rock your dinner game tonight.
This is the time of year when I have snow peas and snap peas coming out of my ears! Thanks to the awesome garden trellises we built a few years ago, I am able to grow a crapton of peas on my micro farm/front yard garden.
We love them fresh, in cooked dishes, and for snacks outside. But more than anything, our favorite way to eat up all the pea goodness would be these Five-Minute Sesame Snow Peas.
Also, how dirty does “pea goodness” sound? Blech.
What is the Difference Between Snow Peas and Snap Peas?
Snow peas are flatter and have teeny tiny seeds in the pods. Snap Peas are fatter and have larger seeds.
While both are great for stir fries, I prefer snap peas when making a dish where they will be eaten raw.
Bottom line – you can generally use them interchangeably in most recipes, including this one. You’ll see I have a mix of the two in the pictures, because the garden gave me what the garden gave me.
Do You Eat The Whole Snow Pea?
Yes absolutely. They’re freaking delicious too. Chow down my friends. Chow on?
Just eat them, m’kay?
What Ingredients Are in This Sesame Snow Pea Recipe?
We’re keeping it simple on this one with just five ingredients – snow peas, oil, soy sauce, sesame oil, and sesame seeds. You’ll want to stick with coconut or avocado oil for this recipe because both are safe at high-heat.
From start to finish this dish is ready before your tween has even taken a breath while telling you about the newest thing he found out about Fortnight.
Side note: please send earplugs.
Can I Make This Snow Pea Recipe Whole30 Compliant?
Yes! Sub out the soy sauce for coconut aminos and you’re clear to add one more recipe to your repertoire.
How to Make This Five Minute Sesame Snow Pea Recipe:
A quick note: I used a wok in this recipe. If you don’t have a wok, use your largest skillet to give everything room to move around. Bonus points if the skillet is non-stick. A non-stick skillet will be harder achieve the “sear” that comes with a wok or similar pan.
- Preheat your wok or skillet over medium-high heat. Add coconut or avocado oil and allow to heat almost until smoking. Swirl to coat the sides of the pan.
- Add the peas and toss to coat. Allow to sit for a minute and then stir. Repeat “stir and wait” two more times.
- Remove from heat and add the soy sauce and sesame oil. Stir.
- Remove peas from wok and place on a plate lined with a paper towel. Let sit for two minutes.
- Top with sesame seeds and serve.
Pro Tips/Recipe Notes:
- Need to make more or less of the recipe? Click and slide the “servings” number on the recipe card and the ingredients will adjust as needed. Easy peasy lemon squeezy.
- Make sure the wok and oil are both very hot before adding the veg. That will give you the perfect sear with less oil needed.
- If you use snap peas, add 1 minute of cooking time to the process.
- Peas are ready when they’re a vibrant bright color.
More Veg Dishes Like This:
- How to Roast Asparagus – Three Ways
- Nana’s Cucumber and Onion Salad
- Crunchy Sauteed Cabbage and Bacon
- Roasted Broccoli and Homemade Cheese Sauce
Making this recipe or others?
Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sustainablecooks. I can't wait to see your take on it!
This healthy, simple weeknight side dish comes together in only five minutes!
- 3 cups snow peas washed and trimmed
- 1/2 tsp avocado oil coconut works well
- 2 tsp soy sauce reduced sodium
- 1 tsp sesame oil toasted
Preheat your wok or skillet over medium-high heat. Add coconut or avocado oil and allow to heat almost until smoking.
Add the peas and toss to coat. Allow to sit for a minute and then stir. Repeat "stir and wait" two more times.
Remove from heat and add the soy sauce and sesame oil. Stir.
Remove peas from wok and place on a plate lined with a paper towel. Let sit for two minutes.
Top with sesame seeds and serve.
Make sure the wok and oil are both very hot before adding the veg. That will give you the perfect sear with less oil needed.
If you use snap peas, add 1 minute of cooking time to the process.
Peas are ready when they're a vibrant bright color.
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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.
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.
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.