Hazelnut Free Sautéed Snow Peas with Ginger
Bright, snappy snow peas meet bold ginger and a savory coconut aminos glaze in this quick stir-fry that tastes like it came from a restaurant kitchen. The high-heat sear gives each pod gorgeous char spots while keeping that satisfying crisp-tender bite — the kind of texture that makes a simple vegetable side genuinely exciting. Coconut oil handles the intense heat beautifully, and coconut aminos bring a deep, slightly sweet umami punch without any soy or hidden additives to worry about. For anyone navigating tree nut allergies, this dish is a breath of fresh air — every ingredient is straightforward, and there's nothing lurking in the sauce or the cooking fat that could cause concern. The technique matters here: patting the peas dry and cooking them undisturbed lets them sear rather than steam, which is the difference between a limp side dish and something you'll want to make on repeat. A scatter of fresh cilantro at the end adds a pop of color and herby brightness 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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