Seeds Free Sautéed Snow Peas with Ginger
Crisp, vibrant, and packed with bold flavor, this stir-fried side dish is the kind of thing that disappears from the table before you even sit down. The snow peas get a quick, high-heat sear in coconut oil that locks in their bright green color and satisfying snap — no soggy vegetables here. Fresh ginger hits the hot pan just long enough to bloom into something fragrant and slightly caramelized, while coconut aminos bring a savory, umami-rich glaze without any soy or hidden additives to worry about. For anyone navigating a seeds-free lifestyle, this recipe is a genuinely easy win — every single ingredient is straightforward and clean, with no sesame oil, no sesame seeds, and none of the seed-based condiments that sneak into so many Asian-inspired dishes. A handful of fresh cilantro scattered over the top at the end adds a pop of herby brightness if you're into it. Serve it straight from the pan while everything is still glossy and hot.
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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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