Corn Free Sautéed Snow Peas with Ginger
Bright, snappy snow peas hit differently when they're seared over high heat until they pick up a little char and stay brilliantly green with a satisfying crunch. This dish leans on coconut oil and coconut aminos instead of the soy sauce and cornstarch-thickened sauces that show up in so many stir-fry recipes — which makes it a genuinely clean option for anyone navigating corn-derived additives hiding in pantry staples. Coconut aminos bring that savory, slightly sweet depth you'd expect from a good stir-fry glaze without any of the usual ingredient concerns. The fresh ginger gets a quick bloom in the center of the hot pan, which coaxes out every bit of its warmth and fragrance before it coats the peas. A finishing scatter of cilantro adds a pop of freshness that makes the whole plate feel restaurant-worthy. It comes together in just a few minutes once your pan is properly hot, so this is the kind of side dish that earns a permanent spot in your weeknight rotation.
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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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