Lactose Free Sautéed Snow Peas with Ginger
Crisp, vibrant, and packed with bold flavor, this stir-fry is the kind of side dish that makes a simple weeknight dinner feel genuinely exciting. The snow peas get a quick, high-heat sear in coconut oil that coaxes out light char spots while keeping that satisfying snap — no soggy vegetables here. Fresh ginger hits the center of the hot pan just long enough to bloom into something fragrant and slightly caramelized before it mingles with the peas. Coconut aminos bring a savory, umami-rich glaze that coats everything beautifully, and because they stand in for soy sauce, the whole dish stays completely free of dairy and any hidden milk derivatives you might find lurking in bottled sauces or seasoning blends. A scatter of fresh cilantro at the end adds a bright, herby finish that ties it all together. The technique is straightforward — dry your peas, get the oil genuinely hot, and resist the urge to stir too soon — and the payoff is a restaurant-quality result in just minutes.
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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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