Pescatarian Sautéed Snow Peas with Ginger
Crisp, vibrant, and ready in minutes, this stir-fried side is the kind of dish that makes a weeknight feel effortless. The snow peas are seared over high heat in coconut oil until they develop light char spots while staying brilliantly green and snappy — that texture is everything. Fresh ginger hits the center of the hot pan just long enough to bloom into something fragrant and almost floral before it mingles with the peas. Coconut aminos bring a savory, slightly sweet glaze that coats every pod without any of the soy or wheat concerns that come with traditional sauces. A scatter of fresh cilantro at the end adds a bright, herby finish that ties the whole thing together. This pairs beautifully alongside grilled fish or shrimp, making it a natural fit for anyone building a seafood-forward plate. Simple ingredients, smart technique, and genuinely craveable results.
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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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