Paraben Free Sautéed Snow Peas with Ginger
Crisp, vibrant, and ready in minutes, this stir-fry is the kind of side dish that makes a simple weeknight dinner feel genuinely special. High heat and a quick sear give the snow peas those irresistible char spots while keeping them bright green and snappy — none of that sad, overcooked mush. Coconut oil and coconut aminos do all the heavy lifting here, delivering a savory, slightly sweet glaze without any of the synthetic preservatives or additives that can sneak into conventional sauces and cooking sprays. Fresh ginger bloomed directly in the hot pan adds a punchy, aromatic depth that bottled alternatives simply can't match. For anyone navigating ingredient labels with a careful eye, this recipe keeps things refreshingly clean — every component is whole, recognizable, and free from the chemical preservatives commonly flagged as parabens. A scatter of fresh cilantro at the end brightens the whole plate and adds a pop of color that makes it look far more impressive than the effort involved. Serve it straight from the pan while the glaze is still glossy and the peas still have that satisfying 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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