Chicken Free Sautéed Snow Peas with Ginger
These vibrant snow peas hit the pan over high heat and come out with light char spots, a satisfying snap, and a glossy, savory glaze — the kind of side dish that looks far more impressive than the effort it takes. Coconut oil gives the sear a subtle richness, while freshly grated ginger blooms in the center of the hot pan before getting tossed through, filling your kitchen with an irresistible fragrance. Coconut aminos bring that deep, umami-forward flavor you'd expect from a classic stir-fry sauce, completely plant-based and with no poultry-derived ingredients anywhere in the mix. The technique matters here — patting the peas dry and cooking them undisturbed for that first minute is what separates a proper sear from a soggy, steamed result. A scatter of fresh cilantro at the end adds a bright, herby finish that ties everything together beautifully. This is the kind of dish that works as a quick weeknight side or an elegant addition to a larger spread, and it comes together in just minutes once your pan is hot.
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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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