Cashew 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've even sat down. Snow peas get a quick blast of high heat in coconut oil, developing those irresistible light char spots while staying bright green and satisfyingly snappy. Grated fresh ginger goes straight into the center of the hot pan, blooming for just thirty seconds until it turns fragrant and almost floral — that step alone makes the whole dish sing. Coconut aminos bring a savory, slightly sweet glaze that coats every pod without any soy or hidden additives to worry about. The whole thing comes together in minutes with a short, clean ingredient list, so there's no guesswork about what's actually in your food. A scatter of fresh cilantro at the end adds a bright, herby finish that ties everything together beautifully. It's an effortless weeknight side that feels a lot more impressive than the effort it takes to make.
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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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