Mustard Free Sautéed Snow Peas with Ginger
Crisp, vibrant, and packed with bold flavor, this stir-fried side is the kind of dish that looks impressive but comes together in just a few minutes at the stove. The snow peas get a proper high-heat sear in coconut oil, developing light char spots while staying bright green and satisfyingly snappy — none of that soggy, steamed texture that ruins a good vegetable. Fresh ginger hits the center of the hot pan just long enough to bloom and turn fragrant before everything gets tossed together, and coconut aminos bring a savory, slightly sweet glaze without any of the hidden condiment ingredients that can catch people off guard. For anyone navigating a mustard sensitivity, this recipe is naturally clean — every ingredient is straightforward, and there's no sauce, seasoning blend, or marinade where mustard could sneak in. A scatter of fresh cilantro at the end adds a bright, herby finish that ties the whole dish together. Serve it immediately straight from the pan while the glaze is still glossy and the peas still have their snap.
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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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