Low Sugar Sautéed Snow Peas with Ginger
Crisp, vibrant, and packed with bold flavor, this stir-fry is the kind of side dish that makes you wonder why you ever reached for a bottled sauce. Snow peas get a quick, high-heat sear in coconut oil until they're bright green with just enough char to add depth, then tossed with fragrant fresh ginger and coconut aminos for a savory, umami-rich glaze. Coconut aminos is the real hero here — it delivers that deep, soy-sauce-like richness without any added sugar hiding in the ingredient list, which is exactly what makes this recipe so satisfying to cook when you're keeping sweeteners out of your meals. The technique matters too: patting the peas dry and cooking them undisturbed lets them sear rather than steam, giving you that irresistible snap in every bite. A scatter of fresh cilantro at the end lifts the whole dish with a little brightness. It comes together in minutes and pairs beautifully with just about any protein you have on hand.
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Learn more →Ingredients
4 servings
- 1 lb snow peas, strings removed
- 2 tbsp coconut oil
- 1 tbsp fresh ginger, finely grated
- 2 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - ¼ tsp salt
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Pat the snow peas dry with a paper towel — any surface moisture will cause the oil to spatter and steam the peas rather than sear them.
- 2
Heat the coconut oil in a large skillet or wok over high heat until the oil shimmers and a drop of water flicked in sizzles immediately, about 1–2 minutes.
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