Seed Oil 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. Coconut oil does the heavy lifting here, delivering a clean, high-heat sear that gives the snow peas those irresistible light char spots without any of the industrial vegetable or seed oils that sneak into so many restaurant-style dishes. The technique matters too — patting the peas dry before they hit the pan is the small step that makes the difference between a proper sear and a soggy steam. Fresh ginger blooms in the center of the hot pan for just thirty seconds, which is all it needs to turn fragrant and sweet without burning. Coconut aminos bring a savory, slightly sweet glaze that coats every pod beautifully, standing in for soy-based sauces with zero compromise on depth. A handful of fresh cilantro at the end keeps things bright and herbaceous. This one comes together fast, tastes like something from your favorite Asian-inspired restaurant, and you know exactly what went into it.
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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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