Nitrate & Nitrite Free Sautéed Snow Peas with Ginger
Crisp, vibrant, and packed with bold flavor, this stir-fried side is the kind of dish that makes a simple weeknight feel a little more special. Snow peas hit the hot skillet in a single layer, picking up light char spots before staying perfectly snappy and bright green — a texture that's genuinely satisfying to eat. Fresh ginger blooms in the center of the pan for just thirty seconds, filling the kitchen with that warm, aromatic punch before it gets tossed with everything else. Coconut aminos step in as the savory, umami-rich sauce, reducing down to a glossy glaze that clings to every pod — and unlike soy sauce or many bottled condiments, it brings zero hidden preservatives to the party. That matters a lot when you're avoiding processed additives, since so many Asian-inspired sauces and marinades are where nitrates and nitrites tend to sneak in. Every ingredient here is clean and whole, from the coconut oil to the optional scatter of fresh cilantro on top. Serve it straight from the pan while it's still sizzling for the best possible 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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