Snow peas are one of those vegetables that shine brightest when treated simply, and this stir-fry delivers exactly that — crisp, bright green pods with a light char and a savory ginger glaze that comes together in minutes. The technique here matters: patting the peas dry before they hit a screaming-hot pan means you get that satisfying sear rather than a soggy steam, and the result is a snap-tender bite with real depth of flavor. Coconut aminos stand in for soy sauce and bring a mellow, slightly sweet saltiness that coats every pea in a glossy, restaurant-worthy finish. Fresh ginger bloomed directly in the pan adds a punchy, aromatic heat that makes the whole dish feel alive. Everything in this recipe is naturally free from grain-based ingredients, so there's no need to audit labels or worry about hidden flour derivatives sneaking into your side dish. A scatter of fresh cilantro at the end is optional but genuinely worth it for a pop of herby brightness. Serve it straight from the pan while the glaze is still shiny and the peas still have their snap.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
