BHA & BHT Free Sautéed Snow Peas with Ginger
Crisp, vibrant, and packed with bold flavor, this stir-fried side dish is the kind of thing that disappears from the plate before you've even sat down. High heat and a quick sear give the snow peas those irresistible char spots while keeping them bright green and snappy — none of that sad, soggy vegetable energy here. Coconut oil brings a clean, neutral richness to the pan, and coconut aminos deliver that savory, slightly sweet glaze without any of the synthetic preservatives that sneak into conventional soy sauces and bottled stir-fry sauces. Fresh ginger bloomed directly in the hot oil adds a punchy, aromatic depth that you simply can't get from a jar. For anyone navigating BHA and BHT concerns, this recipe is reassuringly straightforward — every ingredient is whole, recognizable, and free of the processed additives commonly found in pantry staples. A scatter of fresh cilantro at the end ties it all together with a bright, herby finish. Serve it immediately straight from the skillet and it's honestly hard to believe something this good came together in just a few minutes.
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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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