Lupin Free 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 — crisp, bright green pods with a light char and a savory-sweet glaze that comes together in minutes. The technique matters here: patting the peas dry before they hit the pan is the difference between a proper sear and a soggy steam, so don't skip it. Coconut aminos bring that deep, umami-rich coating you'd expect from a classic stir-fry sauce, and they do it without any of the legume-derived ingredients that can quietly sneak into bottled sauces and seasonings. Fresh ginger bloomed directly in the hot oil adds a sharp, aromatic punch that makes the whole dish feel alive. It's the kind of side dish that looks impressive on the table but asks almost nothing of you in the kitchen. A scatter of fresh cilantro at the end is optional, but it adds a pop of color and herbal brightness that really ties everything together. Serve it immediately while the snap is still in the peas — this one doesn't wait.
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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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