Pistachio Free Sautéed Snow Peas with Ginger
Bright, snappy, and packed with bold flavor, this stir-fried side is the kind of dish that makes a simple weeknight feel a little more special. High heat and a quick sear in coconut oil give the snow peas gorgeous char spots while keeping that satisfying crisp-tender bite — the kind you only get when you cook them fast and don't crowd the pan. Fresh ginger bloomed directly in the hot skillet adds a punchy, aromatic depth, and coconut aminos bring a savory, slightly sweet glaze that coats every pod beautifully. For anyone navigating tree nut allergies, Asian-inspired dishes can feel like a minefield thanks to restaurant kitchens and jarred sauces that often sneak in nut-based ingredients — but this one is built entirely from clean, straightforward pantry staples with nothing to second-guess. A scatter of fresh cilantro at the end lifts the whole plate with a herby brightness, though it's just as delicious without it. Serve it straight from the pan while it's still steaming — this is not a dish that waits around.
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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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