Fish Free Sautéed Snow Peas with Ginger
Crisp, vibrant, and ready in minutes, this stir-fried side is the kind of dish that makes a weeknight feel effortless. The snow peas get a proper high-heat sear in coconut oil, developing those irresistible light char spots while staying bright green and satisfyingly snappy. Fresh ginger blooms in the center of the hot pan before everything gets tossed together, filling your kitchen with an aroma that's warm, citrusy, and a little spicy all at once. Coconut aminos bring a savory, slightly sweet glaze that coats every pod without any of the fishy undertones you sometimes get from traditional soy-based sauces — making this a genuinely clean, ocean-free option. A scatter of fresh cilantro at the end adds a pop of herbal brightness that ties the whole plate together. It's the kind of simple technique — dry peas, screaming-hot pan, quick toss — that produces results that taste far more impressive than the effort involved.
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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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