Cinnamon Free Sautéed Snow Peas with Ginger
Crisp, vibrant, and packed with bold flavor, this stir-fried side is the kind of dish that makes a simple weeknight feel a little more exciting. The snow peas get a quick, high-heat sear in coconut oil until they're bright green with just enough char to add depth, while staying satisfyingly snappy. Fresh ginger does all the heavy lifting here — bloomed in the center of the hot pan, it turns fragrant and punchy in seconds before getting tossed with everything else. Coconut aminos bring a savory, slightly sweet glaze that coats every pea without any of the soy or hidden spice blends that can make Asian-inspired sauces tricky to navigate. For anyone avoiding warming spices like cinnamon, this recipe is a genuinely safe and delicious option — every ingredient is straightforward, and there's nothing lurking in the sauce. A scatter of fresh cilantro at the end adds a bright, herby finish that ties the whole plate together. Serve it immediately straight from the pan and it's honestly hard to stop eating.
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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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