Mushroom Free Sautéed Snow Peas with Ginger
Crisp, bright, and packed with bold flavor, this stir-fried side dish is the kind of thing that disappears from the table before you even sit down. High heat and a quick sear give the snow peas gorgeous char spots while keeping that satisfying snap, and the combination of fresh ginger and coconut aminos creates a savory-sweet glaze that tastes far more complex than the short ingredient list suggests. Coconut oil brings a subtle richness to the wok and handles the high heat beautifully, making sure every pea gets properly seared rather than steamed. For anyone navigating a fungi-free diet, this dish is a natural fit — every ingredient is clean and straightforward, with zero hidden extras to second-guess. The technique matters here: patting the peas dry and cooking them undisturbed for that first minute is what separates a truly great stir-fry from a soggy one. A scatter of fresh cilantro at the end adds a herby lift that ties everything together. Serve it immediately alongside rice, grilled protein, or honestly just on its own — it's that good.
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!