Brazil Nut 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 table before you even sit down. High heat and a quick sear give the snow peas those irresistible light char spots while keeping them bright green and snappy — not soggy, not limp. Coconut oil brings a subtle richness to the pan, and coconut aminos deliver that savory, slightly sweet glaze without any soy in sight. The grated ginger gets its own moment in the center of the hot pan, blooming into something fragrant and punchy before it coats every single pea. For anyone navigating tree nut concerns, this recipe is naturally clean — every ingredient is straightforward, and there's nothing hiding in the sauce or the fat. A scatter of fresh cilantro at the end adds a bright, herby finish that ties the whole dish together beautifully. 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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