Black Pepper Free Sautéed Snow Peas with Ginger
Crisp, vibrant, and packed with bold flavor, this stir-fried side proves you don't need a single grind of pepper to make vegetables exciting. The snow peas get a quick, high-heat sear in coconut oil that coaxes out light char spots while keeping that satisfying snap — no soggy greens here. Fresh ginger does the heavy lifting in the flavor department, bringing warmth and a little zing that feels lively without any of the irritation that pepper can cause for sensitive eaters. Coconut aminos add a savory, slightly sweet glaze that ties everything together beautifully, and because it's naturally free of common additives, you can use it with total confidence. A scatter of fresh cilantro at the end lifts the whole dish with a bright, herby finish. It comes together in just a few minutes of active cooking, making it an ideal weeknight side that looks and tastes far more impressive than the effort involved.
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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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