Celery Free Sautéed Snow Peas with Ginger
Crisp, vibrant, and packed with bold flavor, this stir-fry is the kind of side dish that makes you wonder why you ever settled for boring vegetables. Snow peas get a quick, high-heat sear in coconut oil until they're bright green with just a hint of char — that technique is everything, keeping them snappy rather than soggy. Freshly grated ginger goes straight into the hot pan, blooming for just thirty seconds before coconut aminos are added to create a light, savory glaze that clings to every pod. The whole thing comes together in minutes, making it perfect for busy weeknights when you want something that looks and tastes impressive with almost no effort. For anyone navigating a celery-free lifestyle, this recipe is naturally free of the ingredient without any substitutions or workarounds — just clean, whole-food components from start to finish. A scatter of fresh cilantro at the end adds a pop of color and brightness, though the dish holds its own beautifully without it. Serve it straight from the pan while it's still sizzling for the best texture and flavor.
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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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