Anti Inflammatory Sautéed Snow Peas with Ginger
Crisp, vibrant, and ready in minutes, this stir-fried side dish is the kind of thing that makes eating well feel genuinely exciting rather than like a chore. Snow peas get a quick blast of high heat in coconut oil, developing light char spots while staying bright green and satisfyingly snappy — that texture alone is worth making this on repeat. Fresh ginger brings a warming, zingy punch that's also one of the most well-documented anti-inflammatory ingredients you can cook with, and coconut aminos deliver a savory, slightly sweet glaze without the soy or additives found in conventional sauces. The technique matters here: patting the peas dry and cooking them undisturbed for that first minute is what separates a proper sear from a soggy, steamed mess. Everything comes together in one skillet with no complicated prep, just clean, whole ingredients doing exactly what they're supposed to do. A scatter of fresh cilantro at the end adds a bright herbal note that ties the whole dish together beautifully. Serve it straight from the pan while it's hot and glossy — this one doesn't wait.
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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
- 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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