Macadamia Free Sautéed Snow Peas with Ginger
Crisp, vibrant, and packed with bold flavor, this stir-fried side dish is the kind of thing that disappears from the table before you've even sat down. The snow peas get a quick, fierce sear in coconut oil that locks in their bright green color and satisfying snap — no soggy vegetables here. Fresh ginger blooms in the hot pan for just thirty seconds, releasing that warm, slightly spicy fragrance that makes the whole kitchen smell incredible. Coconut aminos bring a savory, lightly sweet glaze that clings to every pod without any soy or wheat in the mix, making this a genuinely clean and allergy-conscious choice. A scatter of fresh cilantro at the end adds a pop of herby brightness if you're into it. The technique is simple but intentional — patting the peas dry and cooking them undisturbed first is the small step that makes a big difference between a proper sear and a steamed-out mess. It's fast, fuss-free, and honestly impressive enough to serve alongside almost anything.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!