Eggless Sautéed Snow Peas with Ginger
Snow peas are one of those vegetables that shine brightest when treated simply, and this stir-fry delivers exactly that — bright, snappy peas with a savory-sweet glaze and a hit of warming ginger in every bite. The technique here is key: patting the peas dry before they hit the pan ensures you get those beautiful char spots and a satisfying crisp-tender texture rather than a soggy, steamed result. Coconut aminos bring a rich, umami-forward depth that coats everything in a light, glossy sauce without any soy or animal-based ingredients sneaking in. Fresh ginger bloomed directly in the hot oil at the center of the pan is a small step that makes a huge flavor difference — fragrant, slightly caramelized, and absolutely worth the extra thirty seconds. This dish comes together in just a few minutes of active cooking, making it a brilliant weeknight side that feels far more impressive than the effort involved. A scatter of fresh cilantro at the end adds a pop of color and brightness that rounds the whole thing out beautifully.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!