Carrageenan Free Sautéed Snow Peas with Ginger

Bright, snappy snow peas hit the hot pan and come out with just enough char to make them feel like restaurant-quality cooking you pulled off on a weeknight. The combination of fresh ginger and coconut aminos builds a savory, slightly sweet glaze that clings to every pod — no heavy sauce, no fuss. Carrageenan is a thickening additive that sneaks into a surprising number of bottled sauces, plant-based products, and even some coconut milks, so keeping a close eye on labels can get exhausting fast. This recipe sidesteps all of that by relying entirely on whole, minimally processed ingredients — coconut oil, coconut aminos, fresh ginger, and herbs — so there's nothing hidden to worry about. The technique matters here: patting the peas dry and cooking them over high heat gives you that satisfying sear and bright green color instead of a soggy, steamed result. A scatter of fresh cilantro at the end adds a pop of freshness that ties everything together beautifully. It's the kind of simple side dish that disappears from the plate before anything else does.

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