Low FODMAP Sautéed Snow Peas with Ginger
Snow peas are one of those vegetables that shine brightest when treated simply, and this quick stir-fry is proof. A screaming-hot pan and a little coconut oil give the pods gorgeous char spots while keeping that satisfying crisp snap intact — the kind of texture that makes you reach for seconds. Fresh ginger hits the center of the pan just long enough to bloom and turn fragrant before it mingles with the snow peas, and coconut aminos bring a savory, slightly sweet glaze without any wheat or soy. For anyone navigating a low-FODMAP approach, this dish is a genuine win: snow peas, ginger, coconut aminos, and coconut oil are all friendly choices, so there's no need to decode a label or swap out a single thing. The optional cilantro finish adds a bright, herby lift that makes the whole plate feel restaurant-worthy. It comes together in just a few minutes, which means it's equally at home as a fast weeknight side or a last-minute addition to a bigger spread.
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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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