Sesame Free Sautéed Snow Peas with Ginger
Snow peas are one of those vegetables that shine brightest when cooked fast and simply, and this high-heat sauté delivers exactly that — bright green, crisp-tender pods with just enough char to make them irresistible. The trick of patting the peas completely dry before they hit the pan is a small step that makes a huge difference, giving you that satisfying sear instead of a soggy steam. Coconut aminos step in as the savory, slightly sweet sauce base, bringing all the umami depth you'd expect from a stir-fry without any of the hidden sesame that sneaks into so many Asian-inspired dishes. Fresh ginger bloomed directly in the hot pan adds a punchy, aromatic kick that ties everything together in under thirty seconds. The whole dish comes together in one skillet over high heat, making it as practical as it is delicious. A scatter of fresh cilantro at the end lifts the flavors and adds a pop of color that makes this feel genuinely restaurant-worthy on a weeknight plate.
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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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